Quinoa Chili
19 ingredients
4 steps
Ingredients
- 1 cup tri-color quinoa
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1 sweet onion diced
- 29 ounces diced tomatoes fire-roasted
- 15 ounces tomato sauce
- 4 1/2 ounces diced green chiles
- 1 1/2 tablespoons chili powder or more, to taste
- 1 tablespoon ground cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- kosher salt
- 1 chorizo link, crumbled, I used Soyrizo
- 15 ounces kidney beans drained and rinsed
- 15 ounces black beans drained and rinsed
- 1 1/2 cups corn kernels frozen or canned
- 3 tablespoons cilantro leaves chopped fresh
- 1 lime optional
- 1 avocado halved, seeded, peeled and diced --- sour cream --- scallions --- cheese shreds --- cilantro, I dug in before I took a pic with the garnishes!! oops
Directions
-
1In a large saucepan, cook quinoa according to package instructions; set aside.
-
2Heat 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.
-
3Stir 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.
-
4Stir in beans, corn, cilantro and lime juice, until heated through, about 2 minutes. Serve immediately with avocado, if desired.
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