Salefork

Dinner for 6

Quinoa Chili

Cooked quinoa, beans, tomatoes, corn, and spices simmer together in a thick vegetable chili.

$2.44per serving $$
48 minstart to table
6servings

AmericanVegetarianBudgetDinnersGame dayCold-weather comfortWinter

Ingredients

  • 2 cups cooked quinoa
  • 1 tbsp olive oil
  • 1 large yellow onion
  • 4 cloves garlic
  • 2 cans (14 1/2 oz) diced tomatoes
  • 1 can (15 oz) can tomato sauce
  • 1 can (14 1/2 oz) low-sodium vegetable broth
  • 1 can (7 oz) diced green chiles
  • 2 1/2 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp cocoa powder
  • 1 1/2 tsp paprika
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground coriander
  • 1/8 tsp cayenne pepper (optional)
  • salt and freshly ground black pepper (optional)
  • 2 cans (15 oz) kidney beans
  • 1 can (15 oz) black beans
  • 1 1/2 cups fresh or frozen corn
  • 1/4 cup chopped cilantro
  • 1 tbsp lime juice
  • shredded cheddar cheese

Steps

  1. Heat the olive oil in a 5-quart pot over medium heat.
  2. Cook the onion for 5 minutes, then add the garlic and cook for 1 minute.
  3. Stir in the tomatoes, tomato sauce, broth, green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, and cayenne.
  4. Simmer the chili uncovered over medium-low heat for 15 minutes.
  5. Stir in the kidney beans, black beans, corn, and quinoa and simmer for 10 minutes.
  6. Stir in the cilantro and lime juice, then season with salt and pepper.
  7. Top each portion with shredded cheddar cheese.

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