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#QUINOA #CHILI ... guilt free comfort food

3/4/2014

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QUINOA CHILI
This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free! 


INGREDIENTS
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 cups cooked quinoa
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (4.5-ounce) can diced green chiles
  • 1 1/2 tablespoons chili powder, or more, to taste
  • 2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups corn kernels
  • 3 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • 1 avocado, halved, seeded, peeled and diced
INSTRUCTIONS
  • Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
  • Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
  • Serve immediately with avocado, if desired.
NOTES:
Adapted from Cooking Classy

QUINOA CHILI RECIPE from www.damndelicious.net

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