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Ingredients
US|METRIC
4 SERVINGS
- 10 purple potatoes (small, about 11 oz worth of potatoes, cubed)
- 2 cups acorn squash (cubed)
- 4 carrots (large, chopped, big chunks, not neat little die)
- 1 1/4 lb. tomatillos
- 2 jalapenos (large, thinly sliced)
- 1 onion (medium large, diced)
- 4 garlic cloves (medium, grated on a microplane)
- 1 can black beans (drained and rinsed)
- 1 can red beans (drained and rinsed)
- 2 cups vegetable broth (unsalted, I like Kitchen Basics)
- 2 Tbsp. olive oil
- salt (to taste)
- 2 ears of corn (shucked)
- olive oil
- chili powder
- salt
- 2 avocados
- 1 bunch cilantro
- 1 pt. grape tomatoes
- 1 scoop corn chips
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