Quinoa Chili

Yield: 6 servings

Prep: 10

Cook: 35

Total: 45

This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!

5 stars (27 ratings)

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 chiles
1 ½ tablespoons chili powder, or more, to taste
2 teaspoons ground cumin
1 ½ teaspoons paprika
½ 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 ½ 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

Instructions

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 quinoa, 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 avocado, if desired.

This Quinoa Chili recipe is brought to you by DAMN DELICIOUS

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