INGREDIENTS
4 cloves
Garlic
1 can
Pinto beans
2
Poblano chilis
2
Red bell peppers
1 can
Tomatoes, fire roasted
1
Yellow onion
3
Zucchini
1/2 cup
Quinoa
1 tbsp
Chili powder
1/2 tsp
Paprika
1/4 tsp
Salt
1 tbsp
Olive oil
1 tsp
Cumin
1/2 cup
Water
1 can V-8 (12 oz)