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Ingredients
  • 4 cups vegetable broth (I use Better than Bouillon base)
  • ½ cup dry quinoa*
  • 1 14-oz can diced tomatoes
  • 1 14-oz can tomato sauce
  • 1 4-oz can green chilies
  • 2 14-oz cans black or pinto beans, drained (or 3 cups cooked beans)
  • 1 can corn, or 1 cup frozen corn
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • subheading: For serving, if available:
  • 1 TBSP red wine vinegar OR the juice of 1 lime
  • chopped cilantro
  • corn tortilas, toasted
  • avocado
  • salt, peppper, and/or hot sauce to taste
Steps
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