INGREDIENTS
30 oz
canned black beans
29 oz
canned diced tomatoes
15 oz
canned red beans
1 tbsp
chili powder
1 tbsp
cumin
1 tbsp
extra virgin olive oil
1 cup
fresh corn kernels
3 cloves
garlic
1 tsp
ground chipotle chili
1 tsp
ground coriander
2
jalapenos
1 tsp
maple syrup
1 tsp
oregano
1 cup
quinoa
2
red bell peppers
6 servings
Salt & Pepper
8 oz
tomato sauce
1 tbsp
vegan cheese
3 cups
vegetable broth
1
yellow onion