Vegetarian Quinoa Chili

January 30, 2014 Eric Eisenberg


  • 1 (15 ounce) can kidney beans, rinsed, drained
  • 1 (15 ounce) can black beans , rinsed , drained
  • 2 cups vegetable broth or water
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne
  • ¾ cup quinoa, rinsed thoroughly in warm water, drained
  • 1 cup frozen or fresh corn
  • 2 (15 ounce) cans diced tomatoes in juice
  1. In a large pot, heat oil on medium heat.  Add onion, bell pepper, garlic and spices.  Saut� for 7-10 minutes.  Add rinsed quinoa and stir.  Add corn, tomatoes and their juice and broth or water.
  2. Simmer for 25 minutes when the quinoa sprout uncurls, that’s how you know it is ready.  Add  beans and continue to simmer for 10 minutes.  Serve immediately. Serves 7
NOTE: Actually, you can throw all of the ingredients into a slow cooker and it comes out pretty great too!

Per Serving:
Calories: 200, Carbohydrate: 36g, Cholesterol: 0mg, Dietary Fiber: 8g, Fat: 2.5g, Saturated Fat: 0g, Protein: 10g, Sodium: 310m

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