Qunioa Chili Verde

• Gluten free

• Produce

  • 3 Garlic cloves
  • 1 (15 oz. can Great northern beans
  • 1/4 tsp Mexican oregano
  • 1 (15 oz. can Navy beans
  • 1 (15 oz. can Pinto beans
  • 1 Sweet or yellow onion, medium

• Canned Goods

  • 4 cups Chicken broth, vegetarian

• Condiments

  • 1 1/4 cup Salsa verde

• Pasta & Grains

  • 1/3 cup Quinoa

• Dairy

  • 1 tbsp Butter, vegan

Found on nomingthrulife.com

Ingredients

• 1 tablespoon butter (vegan, if desired)
• 1 medium sweet or yellow onion, diced
• 3 garlic cloves, pressed
• 1 1/4 cup salsa verde
• 1 (15 oz.) can pinto beans, undrained
• 1 (15 oz.) can great northern beans, undrained
• 1 (15 oz.) can navy beans, undrained 
• 4 cups vegetarian chicken broth
• 1/3 cup quinoa, rinsed
• 1/4 teaspoon Mexican oregano
• optional toppings: fresh lime juice, fresh cilantro, avocado, tortilla chips

Directions

• In a large pot or dutch oven, over medium-high heat melt butter. Once melted add onion and cook until translucent and tender, approximately 5-7 minutes. Add garlic and stir for 30 seconds. Add remaining ingredients stirring to combine. Bring mixture to a boil then reduce and let simmer for 45 minutes. 
• Remove from heat and serve warm with choice of toppings.