Vegetarian Quinoa Chili

This chili from Chef Savvy is both healthy and hearty. Loaded with different types of beans, spices and quinoa, it's the perfect meatless dinner on a cold Monday. 

 

To make, you'll saute onion and garlic in a pot before adding most of the remaining ingredients and simmering for 30 minutes. You'll stir in the beans and corn at the end and serve once cooked through. Make it ahead and reheat throughout the week for a ready to go dinner. 

What you'll need:
  • 1 tbsp EVOO

  • 1 large onion

  • 4 cloves garlic

  • 2 x 14.5oz cans diced tomatoes

  • 2 cups crushed tomatoes

  • 1 cup cooked quinoa

  • 1 cup water

  • 17oz can diced green chilies

  • 2 tbsp chili powder

  • 2 tsp ground cumin

  • 1 tsp unsweetened cocoa powder

  • 2 tsp paprika

  • hot sauce, to taste

  • salt and pepper, to taste

  • 15oz can red kidney beans

  • 15oz can light red kidney beans

  • 15oz cand black beans

  • 1 cup frozen corn

  • optional: shredded cheese, sour cream, green onion avocado for serving

 

Note: skip the sour cream and cheese topping to keep it allergen-free.

Get the full recipe and instructions from Chef Savvy here

Servings: 
Ready in: 

Lunch Prep 101: Your Go-to Guide for the Workweek

November 14, 2019

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