Smoky Squash Chili with Quinoa, Pinto & Black Beans

Name: Smoky Squash Chili with Quinoa, Pinto & Black Beans
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon avocado oil; 1 medium yellow onion, diced; 3 cloves of garlic, minced; 1 ½ teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon ground coriander; 1 tablespoon unsweetened cocoa powder; 2 cups small-diced butternut/honey nut squash (about one 1-lb squash); ¼ cup quinoa; 3 tablespoons adobo sauce; 1 cup vegetable stock; 1 28- oz can crushed fire-roasted tomatoes; 1 ½ cups cooked pinto beans, drained and rinsed; 1 ½ cups cooked black beans, drained and rinsed; 1 large poblano pepper, cut into 1-inch pieces; sea salt and ground black pepper, to taste; chopped cilantro, for garnish; vegan sour cream, for serving