INGREDIENTS
2 tbsp
olive oil
1/2
bell pepper
4
garlic cloves
5 cups
bone broth
15 oz
vegetable stock 1 can black beans
1 1/4 cups
quinoa
14 1/2 oz
canned tomatoes
8 oz
undrained1 can tomato sauce1 4-ounce can chiles2 teaspoons chili powder
1 cup
corn
1 serving
to tastecabot vermont sharp cheddar
1 serving
cabot cream
1 serving
jalapeños
1