This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!
5 stars (25 ratings)
Ingredients
1cupquinoa
1tablespoonolive oil
3clovesgarlic, minced
1onion, diced
214.5-ounce cans diced tomatoes
115-ounce can tomato sauce
14.5-ounce can diced green chiles
1 ½tablespoonschili powder, or more, to taste
2teaspoonsground cumin
1 ½teaspoonspaprika
½teaspooncayenne pepper
Kosher salt and freshly ground black pepper, to taste
115-ounce can kidney beans, drained and rinsed
115-ounce can black beans, drained and rinsed
1 ½cupscorn kernels, frozen, canned or roasted
3tablespoonschopped fresh cilantro leaves
Juice of 1 lime, optional
1avocado, 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.