Pinto Bean Chili

(1)
"The BEST loaded black and pinto bean chili leftovers for lunch today! This is the recipe I promised you guys on Saturday night before I took off for my reunion.I didn't think that I would have any takers for the chili I heated up when I got home at 1 am, but hey, I could be wrong... This was the perfect dish to make this week because it'll be so easy to heat up during the move! It's protein packed and the perfect amount of spicy and totally comforting! "
-- @flora_and_vino

Pinto Bean Chili

Ingredients:

1/3 c. Veggie broth

1 diced onion

1 diced bell pepper

1 cup diced carrots & chopped zucchini

garlic powder to taste

2 cans of beans

2 cans @muirglen tomato sauce

1 cup veggie broth

1 cup cooked quinoa

1.5 TBS chili powder

2 tsp cumin

Directions:

Heat Veggie broth in a pot over medium high. Add diced onion, bell pepper, carrots, zucchini and garlic powder. Sauté 5-8 minutes until veggies are soft.  Add in beans & @muirglen tomato sauce, veggie broth, cooked  quinoa, chili powder, cumin.

Bring to a boil, then reduce heat to a simmer and let cook for ten minutes. Serve with avocado, lime juice, cilantro, and  hot sauce.