Vegetarian Three-Bean & Quinoa Chili
INGREDIENTS
- 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 powder
- 1 jar Saucy Habanero Salsa
DIRECTIONS
- 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.
- Add quinoa and corn, stir then add tomatoes and salsa and simmer for 30-45 minutes covered.
- Serving in a bowl and garnish with your favorite toppings.