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Quinoa Chili

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 -10 servings
Course: Soups
Ingredients Method

Ingredients
  

  • ⅔ cup dry quinoa
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 14.5 oz cans diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 14.5 oz can chicken or vegatable broth
  • 1 7 oz can diced green chiles
  • 4 large carrots
  • 2 green bell peppers
  • 1 zucchini thick cuts
  • 1 yellow squash thick cuts
  • 2½ Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp cocoa powder
  • 1½ tsp paprika
  • ½ tsp granulated sugar
  • ½ tsp ground coriander
  • ⅛ tsp cayenne pepper more or less to taste
  • Salt and freshly ground black pepper to taste
  • 1 15 oz can kidney beans (light or dark), drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can garbanzo beans, drained and rinsed
  • 1 can corn
  • ¼ cup chopped cilantro
  • 1 tbsp lime juice
  • Cheese cilantro, sour cream, and avocado for optional toppings

Method
 

  1. Rinse the quinoa and cook it in 1⅓ cups of water, chicken broth, or vegetable broth.
  2. While that's cooking, dice the onions, mince the garlic, cut the carrots into bite-size pieces, and dice the peppers. And measure out the spices into a small dish.
  3. When the quinoa is almost ready, heat the olive oil in a large pot over medium-high heat.
  4. Sauté the onion until transparent.
  5. Add the garlic and continue cooking a minute.
  6. Add the diced tomatoes, tomato sauce, cooked quinoa, broth, green chiles, carrots, and spices.
  7. Bring it to just a boil, then reduce the heat and simmer for 20 minutes or so.
  8. Mix in the diced peppers and continue cooking until the carrots are the right softness, usually about 15 minutes.
  9. Empty cans of beans into a collander and drain beans.
  10. Rinse beans (otherwise you may need to eat this chili with a gas pill on the side!)
  11. Mix in the beans, corn, cilantro, and lime and continue cooking long enough to warm them up.
  12. Serve warm with toppings.