Some nights call for a warm, hearty meal. This one is also packed with healthy ingredients such as quinoa, beans, and avocado. I love regular ol’ chili with beans, tomatoes, and ground veggie sausage or crumbles, but sometimes, you just need a change! Between the quinoa and beans, you’ll get a healthy dose of protein, too. Quick, easy, and perfect for a chilly night.
INGREDIENTS:
1 Tbs olive oil
3 cloves of garlic, minced
1 large onion, chopped
1 C tri-color quinoa
3 C vegetable broth, divided
2 14-oz cans diced tomatoes, with juice
1 6-oz can tomato paste
2 14-oz cans tri-bean blend
2 tsp Ancho chili powder
1/2 tsp paprika
1 tsp cumin
1 tsp oregano
3/4 tsp salt
1/2 tsp black pepper
16-oz jar roasted red peppers, chopped
1 C frozen corn kernals
Juice from one lime
Fresh cilantro, chopped
1 avocado, peeled, pitted and diced
Tofutti sour cream (optional)
DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Cook for 1-2 minutes, then add the onion. Saute the onion over medium heat for 8 minutes, until softened and just slightly browned. Add the quinoa and cook for 3 minutes, stirring often.
Next, stir in the tomatoes, tomato paste, 2 cups of the broth, beans, and seasonings. Reduce the heat to low and simmer, partially covered with a lid, for about 20-25 minutes. Taste test to make sure the quinoa isn’t crunchy and that you have the right amount of seasoning. Add the remaining cup of broth, chopped roasted red peppers, corn, and lime juice. Cook another 10 minutes. Serve with sour cream, cilantro, and avocado. Enjoy!
- 1 Tbs olive oil
- 3 cloves of garlic, minced
- 1 large onion, chopped
- 1 C tri-color quinoa
- 3 C vegetable broth, divided
- 2 14-oz cans diced tomatoes, with juice
- 1 6-oz can tomato paste
- 2 14-oz cans tri-bean blend
- 2 tsp Ancho chili powder
- ½ tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- ¾ tsp salt
- ½ tsp black pepper
- 16-oz jar roasted red peppers, chopped
- 1 C frozen corn kernals
- Juice from one lime
- In a large soup pot, heat the olive oil and add the garlic. Cook for 1-2 minutes, then add the onion. Saute the onion over medium heat for 8 minutes, until softened and just slightly browned.
- Add the quinoa and cook for 3 minutes, stirring often.
- Next, stir in the tomatoes, tomato paste, 2 cups of the broth, beans, and seasonings. Reduce the heat to low and simmer, partially covered with a lid, for about 20-25 minutes.
- Taste test to make sure the quinoa isn't crunchy and that you have the right amount of seasoning. Add the remaining cup of broth, chopped roasted red peppers, corn, and lime juice.
- Cook another 10 minutes. Serve with sour cream, cilantro, and avocado. Enjoy!
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