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Chipotle Quinoa Chili
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Description
Chipotle Quinoa Chili: Quick, hearty, vegan, and gluten free!
Ingredients
- 1 Tablespoon Oil
- 1 whole Yellow Onion, Chopped
- 5 cloves Garlic, Minced
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 3 cans (14 1/2 Oz. Size) Diced Tomatoes With Chipotle Chilies
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 can (15 Oz. Size) Red Kidney Beans, Drained And Rinsed
- 2 whole Bell Peppers, Chopped
- 1 cup Frozen Corn
- 1 cup Quinoa, Uncooked
- 4 whole Green Onions, Sliced
Preparation
In a Dutch oven or large pot, heat oil on medium-high heat. Add onion and saute until translucent, about 3 to 5 minutes. Add garlic and cook for an additional 1 minute. Add chili powder and ground cumin and stir for 1 minute.
Stir in tomatoes, beans, peppers, corn, and quinoa and bring to a boil. Reduce heat to a simmer and cook for 20 to 25 minutes, stirring occasionally.
Remove from heat and stir in green onions. Serve warm.
Adapted from Kraft, seen on Alida’s Kitchen.
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