Recipe Share: Vegetarian Quinoa Chili
Easily one of my favorite meals to cook, especially during soup season aka the winter- Quinoa chili! Packed with protein & fiber, super hearty and delicious and best of all...quick and EASY! 😋
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 6 servings
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 chiles
1 1/2 tablespoons chili powder, or more, to taste
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
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
1 1/2 cups corn kernels, frozen, canned or roasted
3 tablespoons chopped fresh cilantro leaves
Juice of 1 lime, optional
1 avocado, halved, seeded, peeled and diced
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
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 diced tomatoes, tomato sauce, green chiles, 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.
Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.
Serve immediately with quinoa and I like to add avocado, sour cream, cheddar cheese and raw onions. Bon appetite!