Ingredients: |
Ingredients: 2 cups cooked quinoa 1 Tbsp. extra virgin olive oil 1 large yellow onion, diced 4 cloves garlic, minced 2 (14.5 oz.) cans diced tomatoes 1 (15 oz.) can tomato sauce 1 1/2 - 2 cups water (or chicken broth if not making vegetarian) 1 (7 oz.) can diced green chilies 2 1/2 Tbsp. chili powder 2 tsp. ground cumin 2 tsp. cocoa powder 1 1/2 tsp. paprika 1/2 tsp. granulated sugar 1/2 tsp. ground coriander 1/2 tsp. cayenne pepper Salt and freshly ground black pepper, to taste 2 (15 oz.) cans kidney beans, drained and rinsed 1/2 cups fresh or frozen corn 1/2 cup cilantro, chopped Juice of 1 lime
|
Directions: |
Directions:Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and sauté until tender, about 4 minutes. adding in garlic during last 30 seconds of sautéing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1/12 cups then add more later if desired), green chilies, chili powder, cumin, cocoa powder, paprika, sugar, coriander, cayenne pepper, and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes. Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips). |