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. Chili powder
1 jar Saucy Habanero Salsa
- 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.