Quinoa Chili
A smoky and delicious meatless chili with quinoa, black beans, and corn. Adapted from [Cooking Classy|http://www.cookingclassy.com/2013/07/quinoa-chili/].
Yields: 6-8 servings
Ingredients
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cocoa powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper, or to taste (optional)
- ½ teaspoon salt, or to taste
- 2 (14.5 ounce) cans diced fire roasted tomatoes
- 1 (15 ounce) can tomato sauce
- 2 cups cooked quinoa
- 2 cups vegetable broth (or chicken/beef broth if not going vegetarian)
- 2 teaspoons adobo sauce (from a can of chipotles in adobo)
- 2 (15 ounce) cans kidney beans, rinsed and drained(I used one dark red, one light red)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, rinsed and drained
- Juice of 1 lime
- Topping options:
- shredded cheddar cheese
- cilantro, chopped
- corn chips (like Fritos)
- red onion, finely chopped
- ripe avocado, chopped
- sour cream
Instructions
To a large pot over medium heat, add the oil. Saute the onions 1-2 minutes. Stir in the garlic and cook another minute until fragrant. Stir in the chili powder, cumin, cocoa, paprika, cayenne (if using), and salt, toasting the spices in the oil for one minute. Add the diced tomatoes, tomato sauce, quinoa, broth, adobo, beans, and corn. Bring to a simmer, turn the heat down to low, cover and cook for 30 minutes, stirring occasionally (add more broth if needed for consistency).
Stir in the lime juice. Taste for seasoning and add more salt if needed. Serve with toppings of your choice. Store in a covered container in the refrigerator. Makes great leftovers.