Ingredients:
- 1 tbsp of olive oil
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 poblano peppers, seeds removed and diced
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 2 tbsp of chili powder
- 2 tsp of cumin
- 1 tsp of granulated onion
- 1 tsp of granulated garlic
- 1 tsp of paprika
- 1 tsp of oregano
- 2 tbsp of brown sugar
- 1/4 cup of tomate paste
- 3 1/2 cups of vegetable stock
- 15 oz. of chopped tomatoes
- 15 oz. of red kidney beans
- 15 oz. of black beans
- 15 oz. garbanzo beans
- 15 oz. sweet corn kernels
- 2 cups of quinoa
- Salt to taste
- Black pepper to taste
Directions:
- In a large pot, preheat the olive oil over medium heat. Add the red bell pepper, onion, poblanos, and carrots and cook for about 10 minutes-- or until some color has developed and they have cooked down slightly.
- Add the garlic and cook for another minute.
- Add the spices and tomato paste, stirring for about a minute.
- Add all the remaining ingredients. Reduce the heat to low and simmer for about an hour and a half.
- Season with salt and pepper to taste and serve with some fresh scallions over quinoa.
