Yield: about 6 servings
Ingredients
- 2 cups cooked quinoa (from 2/3 cup dry)
- 1 Tbsp olive oil
- 1 large yellow onion, diced (about 1 3/4 cups)
- 4 cloves garlic, minced
- 2 (14.5 oz) can’s diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can vegetable broth
- 1 (7 oz) can diced green chilies
- 2 1/2 Tbsp chili powder
- 2 tsp cumin
- 2 tsp cocoa powder
- 1 1/2 tsp paprika
- 1/2 tsp sugar
- 1/2 tsp ground coriander
- 1/8 tsp cayenne pepper, more or less to taste
- Salt & freshly ground black pepper, to taste
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups fresh or frozen corn
- 1/4 cup chopped cilantro
- 1 Tbsp lime juice
For Serving:
- Shredded cheddar cheese
- Diced Avocado
- Sour Cream
- Tortilla Chips or Cornbread
Directions:
Heat olive oil in a large pot over medium-high heat. Once oil is hot, add onion and saute for about 4 mins. Add garlic and saute 1 minute longer. (too long and the garlic will impart a “burnt” flavor). Add in diced tomatoes, tomato sauce, cooked quinoa, veggie broth, green chilies, 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 the kidney beans, black beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides, listed above.
Recipe Source: Cooking Classy
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