Soups

Quinoa Chili

Gloria Kersh
January 25, 2015
2

A filling bean and quinoa chili.

1 cup tri-color quinoa
1 tablespoon olive oil
5 cloves garlic, minced
1 sweet onion, diced
2 (14.5-ounce) cans fire-roasted, 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
1 tablespoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1 link chorizo, crumbled (I used Soyrizo)
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 or canned
3 tablespoons chopped fresh cilantro leaves
Juice of 1 lime, optional
Garnish: 1 avocado, halved, seeded, peeled and diced --- sour cream --- scallions --- cheese shreds --- cilantro (I dug in before I took a pic with the garnishes!! oops)
In a large saucepan, 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...
See the full directions on my site
Nutritions

Calories
3733

Sodium
2058mg
85% DV

Fat
231g
356% DV

Protein
116g
233% DV

Carbs
232g
79% DV

Fiber
65g
261% DV
Vegan