Quinoa Chili
Quinoa Chili Ingredients
● 1 cup quinoa
● 1 tablespoon olive oil
● 3 cloves garlic, minced
● 1 onion, diced
● 2 (14.5-ounce) cans diced tomatoes
● 1 (15-ounce) can tomato sauce
● 1 (4.5-ounce) can diced green chilies
● 1 & 1/2 tablespoons chili powder, or more, to taste
● 2 teaspoons ground cumin
● 1 & 1/2 teaspoons paprika
● 1/2 teaspoon cayenne pepper Preparation
● Kosher salt and freshly ground black pepper, to taste
● 1 (15-ounce) can garbanzo beans, drained and rinsed
● 1 (15-ounce) can black beans, drained and rinsed
● 1 1/2 cups corn kernels, frozen, canned or roasted
● 3 tablespoons chopped fresh cilantro leaves
● Juice of 1 lime
● 1 avocado, halved, seeded, peeled and diced
1. Cook quinoa according to package instructions; set aside.
2. In large pot, heat olive oil over medium high heat. Add garlic and onion and cook, stirring frequently, until onions have become translucent (about 2-3 minutes).
3. Stir in quinoa, diced tomatoes, tomato sauce, green chilies, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
4. 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).
5. Serve immediately and top with avocado.
● 1 cup quinoa
● 1 tablespoon olive oil
● 3 cloves garlic, minced
● 1 onion, diced
● 2 (14.5-ounce) cans diced tomatoes
● 1 (15-ounce) can tomato sauce
● 1 (4.5-ounce) can diced green chilies
● 1 & 1/2 tablespoons chili powder, or more, to taste
● 2 teaspoons ground cumin
● 1 & 1/2 teaspoons paprika
● 1/2 teaspoon cayenne pepper Preparation
● Kosher salt and freshly ground black pepper, to taste
● 1 (15-ounce) can garbanzo beans, drained and rinsed
● 1 (15-ounce) can black beans, drained and rinsed
● 1 1/2 cups corn kernels, frozen, canned or roasted
● 3 tablespoons chopped fresh cilantro leaves
● Juice of 1 lime
● 1 avocado, halved, seeded, peeled and diced
1. Cook quinoa according to package instructions; set aside.
2. In large pot, heat olive oil over medium high heat. Add garlic and onion and cook, stirring frequently, until onions have become translucent (about 2-3 minutes).
3. Stir in quinoa, diced tomatoes, tomato sauce, green chilies, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
4. 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).
5. Serve immediately and top with avocado.
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