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Quinoa Chili
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- #99020
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon olive oil
2 onions, finely chopped
2 stalks celery, diced
1 carrot, peeled and diced
2 green bell peppers, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 chipotle pepper in adobo sauce, minced
1 can (28 ounce size) no-salt-added diced tomatoes with juice
2 cups reduced-sodium vegetable stock
salt
freshly ground black pepper
1 cup quinoa, rinsed and drained
2 cups drained, rinsed, cooked or canned pinto beans
1 cup corn kernels
directions
In a large deep skillet with a tight-fitting lid, heat oil over medium heat for 30 seconds. Add onions, celery, carrot, bell pepper and garlic and stir well. Reduce heat to low. Cover and cook until vegetables are softened, about 10 minutes.
Increase heat to medium. Add chili powder and chipotle pepper and cook, stirring, for 1 minute. Add tomatoes with juice and stock and bring to a boil. Season to taste with salt and black pepper.
Add quinoa, beans and corn and cook, stirring, until mixture returns to a boil. Reduce heat to low. Cover and simmer until quinoa is tender, about 25 minutes.
added by
CathyL
nutrition data
Nutritional data has not been calculated yet.
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