2 large onions, diced
4 celery stalks, chopped
2 cups chopped collard greens or kale
1/2 cup quinoa
1 15 oz can chickpeas, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 28 oz can diced tomatoes
2 4oz cans diced green chile peppers
1-2 T chili powder
2 tsp garlic powder
1 tsp cumin
hot mexican chili powder, to taste
salt and pepper, to taste
water, as needed
- In a large stock pot, saute onions, celery, tomatoes, and chiles in some vegetable broth
- Add spices and heat while stirring occasionally for 10 min
- Add quinoa, beans, and kale
- Simmer for at least an hour
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