• 1/3 cup vegetable broth (or 1 tablespoon olive oil, for sautéing)
• 1 onion, diced
• 1/4 of a jalapeño, finely diced (optional)
• 3 cloves of garlic, minced
• 1 bell pepper, any color, diced
• 1 zucchini, diced
• 2 15 oz. cans of black beans, drained and rainsed
• 1 28 oz. can of diced tomatoes
• 1 cup vegetable broth or water (or more as needed, depending on your consistency preference)
• 1 cup cooked quinoa (or millet/brown rice)

Spice Blend

• 1.5 tablespoons chili powder
• 2 teaspoons cumin
• 1.5 teaspoons paprika
• 1/3 teaspoon cinnamon
• salt and pepper, to taste
• fresh juice from 1/2 lime
• avocado, for topping
• cilantro, for topping