Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

You will need:

  1. 2 cups cooked quinoa
  2. 1 Tbsp extra virgin olive oil
  3. 1 large yellow onion, diced (1 3/4 cup)
  4. 4 cloves garlic, minced
  5. 2 (14.5 oz) cans diced tomatoes
  6. 1 (15 oz) can tomato sauce
  7. 1 1/2 – 2 cups water (or chicken broth if not making vegetarian)
  8. 1 (7 oz) can diced green chiles
  9. 2 1/2 Tbsp chili powder
  10. 2 tsp ground cumin
  11. 2 tsp cocoa powder
  12. 1 1/2 tsp paprika
  13. 1/2 tsp granulated sugar
  14. 1/2 tsp ground coriander
  15. 1/2 tsp cayenne pepper, or to taste (optional)
  16. Salt and freshly ground black pepper, to taste
  17. 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
  18. 1 (15 oz) can black beans, drained and rinsed
  19. 1 1/2 cups fresh or frozen corn
  20. 1/2 cup cilantro, chopped
  21. Juice of 1 lime

Directions:

  1. Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.
  2. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste.
  3. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
  4. Add in all beans, corn, cilantro and lime and cook until heated through.
  5. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).