Vegetarian Quinoa Chili
Ingredients
The base
-
½
cup
dry quinoa
-
1
tablespoon
olive oil
-
1
small
yellow onion, diced
-
1
medium
red bell pepper, diced
-
¼
teaspoon
salt
-
3
cloves
garlic, minced
-
1
small
jalapeño, diced (optional)
-
2
tablespoons
tomato paste
-
1
tablespoon
cumin
-
1
tablespoon
chili powder
-
½
teaspoon
dry oregano
-
6
ounces
beer, divided
The beans and broth
-
2
15 ounce cans
kidney beans
-
1
15 ounce can
diced tomatoes with juices
-
3
cups
vegetable broth
Instructions
- Rinse the dry quinoa and set aside. Drain and rinse the canned beans.
- In a large pot, heat olive oil over medium-high heat, then sauté the onion and bell pepper with salt until softened.
- Add garlic, jalapeño, and tomato paste, and sauté until aromatic.
- Stir in the quinoa, cumin, chili powder, and oregano, cooking for 30 seconds before deglazing with beer.
- Add the beans, vegetable broth, diced tomatoes, and remaining beer. Bring to a boil.
- Reduce heat and simmer uncovered for at least 15 minutes, or up to an hour, until the quinoa is cooked through.
Nutrition Facts (estimated)
Servings
5 servings
Calories
292
Total fat
5g
Total carbohydrates
48g
Total protein
14g
Sodium
210mg
Cholesterol
0mg
You might also like