Vegan Quinoa Chili Recipe
Ingredients
- 1 cup quinoa - uncooked
- 1 medium-sized yellow onion - finely chopped
- 1 28 oz can diced tomatoes
- 1 4.5 oz can green chilies
- 1 15 oz can tomato sauce
- 1 15 oz can black beans - drained and rinsed
- 1 15 oz can kidney beans - drained and rinsed
- 1 cup corn - frozen, canned, or fresh
- ⅓ cup cilantro - finely chopped
- 5 garlic cloves - minced
- 1 ½ tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp olive oil
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions and set aside.
- Heat oil over medium high heat in a large pot or dutch oven. Add in onions and garlic and sauté until fragrant, about 2 minutes.
- Add in diced tomatoes, tomato sauce, chilies, quinoa, chili powder, cumin, paprika, and about 1 1/2 cups of water. Season with salt and pepper as desired.
- Bring to a low boil, then reduce heat to low. Cover and cook for about 30 minutes.
- Stir in beans, corn, cilantro and lime juice. Heat for another 5 minutes, then serve immediately.
Notes
The entire recipe makes 6 servings
The serving size is about 1 1/2 cups
Nutrition
Calories: 275 kcal (14%)Carbohydrates: 29 g (10%)Protein: 10 g (20%)Fat: 4 g (6%)Saturated Fat: 0 gFiber: 4.5 g (19%)Sugar: 5 g (6%)