6-1/4 cups prepared of Vegetable Broth Base, reduced sodium
3 lbs 2 oz of Onion, fresh, chopped
3-1/3 oz of Garlic, fresh, chopped
3 lbs 2 oz of Carrots, fresh, sliced
1 lb 9 oz of Red Pepper, fresh, chopped
3-1/2 oz of Chipotle pepper paste
3 lbs 2 oz of Sweet potato, raw, cubed
2 lbs 6 oz of Quinoa
1-1/4 no. 10 cans of Tomatoes, diced in juice
2/3 no. 10 can of Tomato sauce, canned
1/3 cup + 4 tsp of Chili powder, mild
1/3 cup + 4 tsp of Cumin, ground
1-2/3 cups of Cilantro, raw, chopped
2 lbs of Corn, sweet yellow, frozen
1-1/4 no. 10 cans of Black beans, low sodium
Steps
Heat half the stock and steam/sauté onions and garlic in a braising pan or stock pot. Add carrots, pepper, chipotle pepper paste and simmer 10 minutes.
Cook quinoa according to package instructions.
In another pan, lightly steam/cook sweet potatoes until slightly soft.
Add the other half of the stock, cooked quinoa, diced tomatoes, tomato sauce, cilantro and spices to the chipotle vegetable mixture. Allow to thicken and the flavors to blend; approximately 15-20 minutes.
Add beans, corn, sweet potatoes, and bring to a simmer again. Serve with 8 oz ladle.
