• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 2 jalapeño peppers, diced (use serrano peppers for a spicier version)
• 2 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cloves
• 2 teaspoons kosher salt
• Freshly cracked black pepper to taste
• 4 cups (~950mL) low-sodium vegetable broth
• 1 cup (~180g) uncooked quinoa
• 2 (15-ounce) cans of cannellini beans (~850g), drained and rinsed
• 1 (15-ounce) can of organic corn (~425g)
• 1 (4-ounce) can of green chiles (~115g)
• 1 cup (~260 ml) “lite” or reduced-fat coconut milk (optional for creaminess)
• 1 tablespoon fresh lime juice
• Garnishes: fresh cilantro, diced avocado, tortilla chips, vegan sour cream

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