Quinoa Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 2 cups cooked quinoa
- 1 tbsp extra virgin olive oil
- juice of 1 lime
- 1/2 cup cilantro chopped
- 1/2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp paprika
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can black beans drained and rinsed
- 2 tsp cocoa powder
- 2 1/2 tbsp chili powder
- 1/2 tsp granulated sugar
- 1 large yellow onion diced (1 3/4 cup)
- 1 (15 oz) can tomato sauce
- 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
- 1 (7 oz) can diced green chiles
- 1/2 tsp cayenne pepper or to taste (optional)
- 2 (15 oz) cans kidney beans drained and rinsed (i used one dark red, one light red)
- 1 1/2 cups fresh or frozen corn
- Carbohydrate 50.1498062933911 g
- Cholesterol 0.155729166219071 mg
- Fat 4.92953078162788 g
- Fiber 6.16032673077224 g
- Protein 7.7434718857808 g
- Saturated Fat 0.584260334373192 g
- Serving Size 1 1 serving (153g)
- Sodium 78.7341166990624 mg
- Sugar 43.9894795626188 g
- Trans Fat 1.80304439277776 g
- Calories 266 calories
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. 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. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).Recipe Source: Cooking Classy
