INGREDIENTS
4
Garlic cloves
1 1/2 cups
Onion
1 15 ounce can
Pinto beans, no-salt-added
2
Poblano chiles
2
Red bell peppers
1 14.5 ounce can
Tomatoes with chipotles, fire-roasted
3 cups
Zucchini
1/3 cup
Quinoa
1 tbsp
Chili powder
1/4 tsp
Kosher salt
1/2 tsp
Spanish smoked paprika
4 tsp
Olive oil
1 tsp
Cumin, ground
1 cup
Vegetable juice, low-sodium
1/2 cup
Water