Quinoa Chili
By MiriamG
Ingredients
- 1 cup quinoa, soaked overnight and rinsed
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can red beans, drained and rinsed
- 30 ounces diced tomatoes
- 8 ounces tomato sauce
- 2 cups vegetable broth
- 1 yellow onion, diced
- 2 bell peppers (I used one red and one green), diced
- 3 cloves garlic, minced
- 2 jalapenos, diced
- 1 cup corn kernels, fresh or frozen
- 1 tablespoon extra virgin olive oil
- 1 tablespoon vegan Worcestershire
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon ground chili chipotle
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1.Place drained and rinsed quinoa in a medium-size sauce pan with 2 cups water and cook over medium to low heat for about 15 minutes.
Step 2
While quinoa is cooking, heat the olive oil in a large pot (or Dutch oven) over medium heat. Add the onion and sauté for about five minutes. Then add the garlic and cook for an additional minute.
Step 3
Next, add all of the ingredients to the pot (minus the corn and quinoa) and bring to a boil. Reduce heat to low and allow to simmer for twenty minutes.
Step 4
Once quinoa is done cooking, drain any excess liquid and add it and the corn to the pot. Simmer for a few minutes so that everything is hot and serve immediately.
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