Quinoa Chilli

When I got this recipe from my friend, I tried it the next day. It is a one pot meal which is super easy to make and delicious too! I call it a vegetarian meal which is protein-packed and a perfect bowl of comfort food that you can eat guilt-free!

 

Ingredients:

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups cooked quinoa (I cooked mine with Vegetable broth)
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 -2 diced green serrano chilies
• 1 1/2 tablespoons chili powder, or more, to taste
• 2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels 
• 1 1/2 cups of Vegetable broth
• 3 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• 1 avocado, halved, seeded, peeled and diced
• Sour Cream
• Shredded Jack Cheese (optional)

 

Method:

1. Heat olive oil in a Dutch oven, or large pot, over medium high heat. A
2. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in the quinoa, diced tomatoes, tomato sauce, green chilies, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups Vegetable broth - enough to make sure to cover most of the ingredients; season with salt and pepper, to taste.
4. Reduce heat to low; simmer, covered, until thickened - about 30 minutes.
5. Stir in beans & corn & lime juice until heated through - about 2 minutes.
6. Serve immediately with sour cream, avocado, cheese & garnish it cilantro.