INGREDIENTS
1 cup
amaranth*
1 tbsp
olive oil
1
yellow onion, diced
3
garlic cloves, minced
1
jalapeno, cored and diced
2
bell peppers, cored and diced
3 cups
vegetable broth
1 14.5 ounce can
crushed fire roasted tomatoes
2 tsp
ground cumin
1 tsp
chili powder
1/2
to 1 teaspoon cayenne (depending on how hot you like it)
1 15 ounce can
black beans, drained and rinsed
1/2 cup
chopped cilantro
juice of 1 lime
2
avocados