Vegetarian Three-Bean & Quinoa Chili


1         each               Spanish onion, small diced
3         Tbsp.              Chopped garlic
1         each               Green bell pepper, diced
1         cup                 Fresh or canned corn kernels                           
1         each               Can of kidney, black and pinto beans, liquid drained
32       oz.                  Canned Crushed Tomatoes
1         cup                 Quinoa                      
3         tbsp.               smoked paprika
2         tbsp                Ground cumin
2         tbsp.               Ground coriander
½         cup.               Chili powder
1         jar                   Saucy Habanero Salsa



  1. Heat large Dutch oven with some olive oil and begin to sauté the onions for 5 minutes n medium-high heat. Add peppers and garlic and sauté for another 5-7 minutes, season with a good pinch of kosher salt and cracked black pepper.
  2. Add quinoa and corn, stir then add tomatoes and salsa and simmer for 30-45 minutes covered.
  3. Serving in a bowl and garnish with your favorite toppings.

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