Quinoa Chili

Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Yield 6 servings This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!

Quinoa Chili

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 3

    cloves garlic, minced

  • 1

    onion, diced

  • 2

    cups cooked quinoa

  • 2

    (14.5-ounce) cans diced tomatoes

  • 1

    (15-ounce) can tomato sauce

  • 1

    (4.5-ounce) can diced green chiles

  • tablespoons chili powder, or more, to taste

  • 2

    teaspoons cumin

  • teaspoons paprika

  • teaspoons sugar

  • ½

    teaspoon cayenne pepper

  • ½

    teaspoon ground coriander

  • Kosher salt and freshly ground black pepper, to taste

  • 1

    (15-ounce) can kidney beans, drained and rinsed

  • 1

    (15-ounce) can black beans, drained and rinsed

  • cups corn kernels

  • 3

    tablespoons chopped fresh cilantro leaves

  • Juice of 1 lime

  • 1

    avocado, halved, seeded, peeled and diced

Directions

Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste. Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes. Serve immediately with avocado, if desired


Nutrition

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