INGREDIENTS
1 Tbsp
olive oil
1
onion
2
carrots
1 stalk
celery
3 cloves
garlic
1 Tbsp
chili powder
2 tsps
ground cumin
1/2 tsp
red pepper flakes
1 qt
vegetable stock
14 1/2 oz
canned tomatoes
30 oz
black beans
8 3/4 oz
whole kernel corn
1 Tbsp
lime juice
1 serving
sea salt
1 serving
black pepper
1 serving
avocado
1 serving
fresh cilantro