Black Bean Quinoa Chili
This vegetarian Black Bean Quinoa Chili is full of flavor, uses only whole ingredients, and guaranteed to warm you up on those cold winter days!
Ingredients
- 1.5 cups cooked quinoa
- 3 cloves garlic minced
- 1 cup diced onion
- 28 oz crushed tomatoes
- 4 oz tomato sauce
- 8 oz water or vegetable stock
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 15-ounce can BUSH’s chili kidney beans, do not drain
- 1 15-ounce can BUSH’s chili black beans, do not drain
- 1.5 cups corn kernels frozen
- Kosher salt and freshly ground black pepper
Instructions
Stovetop Instructions
- Cook quinoa according to package instructions; set aside.
- Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in cooked quinoa,crushed tomatoes, tomato sauce, chili powder, cumin, chili powder and 1 cup water or vegetable broth, making sure to cover most of the ingredients; season with salt and pepper, to taste.
- Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans and corn and cook until heated through, about 2 minutes.
- Serve immediately with avocado, cheese, or greek yogurt if desired.
Slow Cooker Instructions
- Add all the ingredients to your slow cooker, stir and cook on low for 4-5 hours or on high for 2-3 hours.
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