INGREDIENTS
2 tbsp
avocado oil or olive oil
1
yellow onion, diced
1
orange pepper, seeded and diced
1
yellow pepper, seeded and diced
2
hatch chiles, diced (remove seeds for less spice)
2
jalapenos, diced (remove seeds for less spice)
1
polano, diced
4 cloves
garlic, minced
2
large carrots, diced
1 tbsp
chile powder of your choice
1 tsp
dried oregano
1 tsp
ground cumin
1/4 tsp
ground cinnamon
3/4 cup
dry quinoa
28 oz
can fire roasted diced tomatoes
1 14.5 ounce can
black beans, rinsed and drained
1 14.5 ounce can
red or kidney beans, rinsed and drained
3 cups
vegetable broth
Avocado slices, tomato slices, and fresh cilantro for serving