Quinoa Chili

Quinoa Chili

iNGREDIENTS:

1. 1 cup quinoa

2. 1 tsp. olive oil

3. 3 cloves garlic, minced

4. 1 onion, diced

5. 2 (14.5-ounce) cans diced tomatoes

6. 1 (15-ounce) can tomato sauce, no sugar added

7. 1 (4.5-ounce) can diced green chiles

8. 1 1/2 tablespoons chili powder, or more, to taste

9. 2 teaspoons ground cumin

10. 1 1/2 teaspoons paprika

11. 1/2 teaspoon cayenne pepper

12. pepper, to taste

13. 1 (15-ounce) can black beans, drained and rinsed

14. 1 1/2 cups corn kernels, frozen, canned or roasted

15. 3 tablespoons chopped fresh cilantro leaves

16. Juice of 1 lime, optional

17. 1/2 avocado, halved, seeded, peeled and diced

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DIRECTIONS:

1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

2. 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.

3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.

4. Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.

5. Serve immediately with avocado, if desired.

Recipe credit from Cooking Classy.