Quinoa Chili

http://damndelicious.net/2013/10/16/quinoa-chili/

INGREDIENTS

  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (4.5-ounce) can diced green chiles
  • 1 1/2 tablespoons chili powder, or more, to taste
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups corn kernels, frozen, canned or roasted
  • 3 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime, optional
  • 1 avocado, halved, seeded, peeled and diced

DIRECTIONS

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. 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.
  3. 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.
  4. 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.

Serve immediately with avocado, if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *