INGREDIENTS
1 cup
Carrots
1 cup
Celery
1 cup
Corn, frozen or fresh
1 15 ounce can
Garbanzo beans
4 cloves
Garlic
1 15 ounce can
Lentils
8 oz
Mushrooms
1 tsp
Oregano, dried
1 28 ounce can
Tomatoes
1 cup
White onion
1 cup
Zucchini
1
jar Chili or cocktail sauce
1 cup
Quinoa, COOKED
1 tsp
Black pepper, ground
2 tsp
Chili powder
1 tsp
Curry powder, ground
1 tsp
Salt
3 tbsp
Olive oil
1 tsp
Cumin, ground
2 cups
Water