INGREDIENTS
15 mLs
apple cider vinegar
22 servings
bell pepper
400 gs
butternut squash
14 oz
canned tomatoes
1/4 tsp
cayenne pepper
1 bunch
chard
1/2 tsp
chili powder
22 servings
chili powder
22 servings
cooked rice
22 servings
fresh cilantro
3 larges
garlic cloves
1 1/2 tsp
ground cumin
1 1/2 tsp
ground turmeric
14 oz
light coconut milk
30 mLs
olive oil
1 medium
onion
100 gs
red lentils
1 1/2 tsp
sea salt
450 gs
sweet potato
45 mLs
tomato paste
750 mLs
vegetable broth