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| Prep Time | 25-30 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 2 cups quinoa cooked
- 1 tbsp olive oil extra virgin
- 1 piece yellow onion large, diced (1 3/4 cup)
- 4 cloves garlic minced
- 2 cans tomatoes (14.5 oz) diced
- 1 can tomato sauce (15 oz)
- 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
- 1 can green chiles (7 oz) diced
- 2 1/2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp cocoa powder
- 1 1/2 tsp paprika
- 1/2 tsp coriander ground
- 1/2 tsp cayenne pepper or to taste (optional)
- salt to taste
- black pepper (freshly ground) to taste
- 2 cans kidney beans (15 oz) drained and rinsed (I used one dark red, one light red)
- 1 can black beans (15 oz) drained and rinsed
- 1 1/2 cups fresh corn or frozen
- 1/2 cup cilantro chopped
- 1 piece lime juice
Instructions
- Heat olive oil in a large enameled cast iron pot over medium-high heat.
- Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.
- Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, 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).
