Quinua Bean Chili

Servings: 6-8

Description: A hearty, vegetarian chili packed with protein and flavor featuring quinoa, black beans, and a blend of spices.

Ingredients:

• 1 cup quinoa, rinsed and drained

• 2 cups water

• 1 tablespoon olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1 jalapeño pepper, diced

• 1 large carrot, peeled and chopped

• 2 celery stalks, chopped

• 1 large green bell pepper, chopped

• 1 large red bell pepper, chopped

• 2 (15 ounce) cans black beans, drained and rinsed

• 1 (15 ounce) can red kidney beans, drained and rinsed

• 3 (15 ounce) cans diced tomatoes

• 1 (15 ounce) can tomato sauce

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• Salt and black pepper, to taste

• Optional: avocado slices, sour cream/Greek yogurt, cheese, cilantro, and/or crackers for topping

Instructions:

1. Cook quinoa according to package instructions using 2 cups of water. Set aside.

2. In a large pot, heat olive oil over high heat. Add onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, green and red bell peppers. Cook until vegetables are tender, about 10 minutes.

3. Add black beans, kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper. Stir to combine.

4. Add cooked quinoa to the pot and stir to combine.

5. Simmer chili on low for 30 minutes. Taste and adjust seasoning as needed.

6. Serve hot, garnished with optional toppings.

Tips and Variations:

• Use Organic Red and White Quinoa for a more authentic flavor.

• Substitute chipotle peppers in adobo sauce for a smoky flavor.

• Add corn kernels for extra sweetness.

• Use low-sodium black beans and tomato sauce for a lower-sodium option.

• Experiment with different spices, such as cumin, oregano, or paprika, to change the flavor profile.

Nutrition Information (per serving):

• Calories: 215

• Protein: 15g

• Fat: 8g

• Saturated Fat: 1g

• Carbohydrates: 30g

• Fiber: 8g

• Sodium: 350mg