Ingredients

The following ingredients have 6 Servings
  • 1 onion (diced)
  • 1 green pepper (seeded and diced)
  • 2 carrots (peeled and shredded)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1 teaspoon liquid smoke
  • 3 cans black beans (rinsed and drained (or 4 cups of cooked black beans))
  • 1 can (28 ounces) diced tomatoes
  • 1 cup dry white quinoa
  • 2 cups low sodium vegetable broth
  • 1 cup corn kernels (fresh or frozen)
  • squeeze of fresh lime juice
  • avocado or guacamole
  • vegan sour cream
  • hot sauce
  • chopped cilantro
  • sliced green onions
  • tortilla chips

Instruction

  • In a soup pot on the stove over medium heat, sauté the onion and green pepper in 3 tablespoons of water for about 5 to 6 minutes until the onions are translucent and the veggies are softened. Add additional water 1 tablespoon at a time, as needed, to prevent sticking.
  • Add the shredded carrots, cocoa powder, and all spices (chili powder, cumin, smoked paprika, oregano, allspice, salt, and liquid smoke) and mix well. Sauté another 1 to 2 minutes until the spices are fragrant.
  • Add the black beans, diced tomatoes, quinoa, and vegetable broth. Stir. Be sure the liquid is completely covering the quinoa. Add a bit more broth or water if needed. Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes or until quinoa is cooked and tender.
  • Add corn and mix well. Taste and adjust seasonings as necessary.
  • Serve with garnishes of your choice.