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Ingredients
US|METRIC
8 SERVINGS
- 2 1/4 cups vegetable broth
- 3/4 cup uncooked quinoa (1/2 cup to)
- 15 oz. black beans (can ,drained and rinsed)
- 14 oz. diced tomatoes (do not drain)
- 1/4 cup red bell pepper (diced)
- 1/4 cup green bell pepper (diced)
- 1/2 red onion (diced)
- 3 cloves garlic (minced)
- 1 Tbsp. chili powder
- 1/4 tsp. cayenne pepper
- 1 1/2 tsp. sea salt
- 1 tsp. ground black pepper
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 1/4 cups unsweetened almond milk
- 2 tsp. apple cider vinegar (or white vinegar)
- 1 1/4 cups cornmeal (150g fine grain)
- 1 cup gluten-free flour (148g, Bob’s Red Mill ,1-to-1 Baking)
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 3/4 tsp. sea salt
- 1 egg replacer (I use Bob’s Red Mill)
- 1/4 cup olive oil (44g unmelted)
- 3 Tbsp. cane sugar (or coconut sugar or organic brown sugar)
- 3 Tbsp. maple syrup (69g)
- 1 jalapeño (de-seeded and finely diced plus slices for the topsnely diced plus slices for the tops)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol0mg0% |
Sodium1380mg57% |
Potassium700mg20% |
Protein11g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate66g22% |
Dietary Fiber9g36% |
Sugars14g |
Vitamin A20% |
Vitamin C35% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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