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Ingredients
  • 1 T olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 28 ounce can of diced tomatoes
  • 8 cups vegetable stock
  • 1 4 ounce can of diced green chilis
  • ¾ cup white quinoa, rinsed and drained
  • 1 can black beans, drained and rinsed
  • 1 cup cooked corn kernels, fresh or frozen
  • 1 T chili powder
  • 1 tsp cumin
  • 1 ½ tsp sea salt
  • ¼ tsp black pepper
  • juice, 1 lime
  • ½ cup fresh cilantro, chopped
  • optional: ¼ tsp cayenne pepper, or more for extra spicy
  • 6 corn tortillas (if making tortilla crisps)
  • Top with: avocado, tortilla strips, cilantro, green onion, or toppings of choice
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