INGREDIENTS
14 1/2 oz
canned tomatoes
1 tbsp
chili powder
4
garlic cloves
1 tsp
ground cumin
1/4 tsp
kosher salt
4 tsp
olive oil
1 1/2 cups
onion
1/2 tsp
paprika
15 oz
pinto beans
2
poblano chiles
1/3 cup
quinoa
2
red bell peppers
1 cup
vegetable juice
1/2 cup
water
3 cups
zucchini