INGREDIENTS
2
Bell peppers
1 15 ounce can
Bush's pinto beans
1
Celery stalk
3
Garlic cloves
1 cup
Lentils, dried
1
Onion
1 tbsp
Oregano
1 15 ounce can
Tomatoes
4 cups
Vegetable broth
1/2 cup
Quinoa
2 tbsp
Chili powder
1/4 tsp
Kosher salt
2 tsp
Cumin
1 1/2 cups
Water