INGREDIENTS
1
Avocado
1
Carrot, large
2
medium stalks Celery
1/2 cup
Cilantro
10 oz
Corn, frozen kernels
6
Garlic cloves
1
Green bell pepper
1/2
Lime, Juice of
4
15.5-ounce cans Pinto beans
1
Red onion
26 oz
Tomatoes
1
Yellow onion, large
2 tbsp
Tomato paste
2 cups
Vegetable broth, good
1 tbsp
Chili powder
1 tsp
Paprika, sweet smoked
2 tsp
Salt
2 tbsp
Olive oil
2 tsp
Cumin, ground
1
Cheddar or jack cheese, sharp
1
Sour cream