Saturday, December 10, 2016

Quinoa Chili [VEGAN]

Today was chilly out!  And for a chilly day, nothing is better than a good bowl of CHILI (LOL see what I did there??! I crack myself up sometimes.)  Anyways, I was in the mood for a hot bowl of chili and decided to try and find a recipe, loved it, and knew that I had to share it with my lovely internet friends.

The recipe is from Cooking Classy and can be found here.


INGREDIENTS:
2 cups cooked quinoa (from 2/3 cup dry)
1 Tbsp olive oil
1 large yellow onion, diced (1 3/4 cup)
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce 
1 (14.5 oz) can vegetable broth
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder (***I didn't add this, but if you like it spicier, go for it.)
1 1/2 tsp paprika
1/2 tsp granulated sugar
1/2 tsp ground coriander
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I used dark red)
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1 Tbsp lime juice

DIRECTIONS:
Heat olive oil in a large enameled pot over medium-high heat. Once oil is hot add onion and saute until translucent, about 4 minutes. 
Add garlic and saute 1 minute longer. Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, chili powder, paprika, sugar, 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 kidney beans, black beans, corn, and lime and cook until heated through. Serve warm with optional toppings and sides ( diced avocados and tortilla chips, or anything you want!).


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Hope you enjoy this recipe as much as I do!

x Emily

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