INGREDIENTS
3 cups
Butternut squash
1
Carrot
1
Celery stalk
1
Can Garbanzo beans
1
Can Kidney beans
1/2 tsp
Oregano
1/3 cup
Red onion
1
Can Tomatoes
1
Can Tomatoes with green chilies
3 cups
Tuscan kale
16 oz
Vegetable stock, Low Sodium
3 dashes
Tabasco sauce/favorite hot sauce
1/2 cup
Quinoa
1/2 tsp
Black pepper
1 pinch
Cayenne pepper
2 tbsp
Chili powder
1/4 tsp
Cinnamon
1 pinch
Red pepper flakes
1 tsp
Salt
1/2 tsp
Cumin