Veggie-Friendly Quinoa Chili Recipe
Prep Time:
10 minutes
Cook Time:
50 minutes
Servings:
8 Servings
Ingredients
  • 1 tablespoon avocado oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers, diced (any color)
  • 1 jalapeño, diced
  • 1 ½ cups vegetable broth
  • 2 (14.5-ounce) cans fire roasted tomatoes
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (7-ounce) can green chiles
  • 1 cup uncooked quinoa
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup frozen corn
Directions
  1. Add the oil to a large pot over medium-high heat.
  2. Add the onions, garlic, red pepper, and jalapeño and cook for 8 minutes, stirring frequently.
  3. Add the broth, fire-roasted tomatoes, crushed tomatoes, beans, green chiles, quinoa, chili powder, cumin, oregano, paprika, smoked paprika, salt, and pepper. Stir to combine.
  4. Bring to a boil, then lower to simmer, cover, and cook for 45-50 minutes or until the quinoa is done. Stir occasionally.
  5. Add the corn and simmer for about 5 minutes or until it is thawed.
  6. Add optional toppings and serve.