Easily one of my favorite meals to cook, especially for the cooler fall and winter months! - Quinoa chili! Packed with protein & fiber, super hearty and delicious and best of all...quick and EASY! 😋 It also makes enough to serve 2-4 bowls and have more to freeze for later!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 6 servings
Ingredients
1 cup quinoa

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

2 (14.5-ounce) cans diced tomatoes

1 (15-ounce) can tomato sauce

1 (4.5-ounce) can diced green chiles

1 1/2 tablespoons chili powder, or more, to taste

2 teaspoons ground cumin

1 1/2 teaspoons paprika

1/2 teaspoon cayenne pepper

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, frozen, canned or roasted

3 tablespoons chopped fresh cilantro leaves

Juice of 1 lime, optional

1 avocado, halved, seeded, peeled and diced

Instructions
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

Heat 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.

Stir in 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. Stir in beans, corn, cilantro, and lime juice, if using, until heated through, about 2 minutes.

Serve immediately and top with quinoa (I add the quinoa last and per bowl instead of adding to the whole pot so that you can add as much or as little as you’d like and also can freeze the chili -which I wouldn’t advise doing if you add the quinoa to the whole pot, don’t think it would freeze and thaw well. But if you know you won’t be freezing it, add the quinoa when you stir in the beans and corn.)

I like to add avocado, vegan sour cream, vegan cheddar cheese, more cilantro and raw onions to my bowl. Bon appetite!