Quinoa Chili
Try this new take on bean chili by adding quinoa. Perfect for any cookout or when you just want something hearty.
Ingredients
1 cup quinoa dry4 cups water divided
1 large onion diced
1 tablespoon olive oil
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
3 tablespoons cilantro chopped
1 medium lime juiced
1 medium avocado sliced
Salt to taste
Directions
Cook quinoa in 2 cups of water according to package directions and set aside.
In a large pan over medium-high heat, sauté onion and garlic in olive oil until onions are tender, about 3 minutes.
Stir in diced tomatoes, tomato sauce, green chiles, chili powder, ground cumin, cayenne pepper, ground coriander, and 2 cups of water.
Reduce the heat to low and simmer covered about 30 minutes.
Stir in beans, corn, cilantro and lime juice, and cook for another 5 minutes.
Top off with 1/6th of an avocado.
You can also toss all ingredients except for onion and garlic in the crockpot and cook on low for 8 hours, or over night. In the morning, saute onion and garlic in olive oil over medium heat, for about 5 minutes. Add to the crockpot, and turn it off.
Tips
The chili will keep for 5 days if refrigerated in air tight containers.
Nutritional data
Yield: 6 ServingsCalories 430 | Fat 11g | Sodium 510mg | Total Carbs 74g | Dietary Fiber 18g | Protein 17g
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