The Best Vegetarian Quinoa Chili

• Gluten free

• Produce

  • 2 Bell peppers
  • 2 15 oz cans Black beans
  • 1 small can Green chili peppers
  • 2 15 oz cans Kidney beans
  • 1 Onion, large
  • 1 28 oz can Tomatoes

• Canned Goods

  • 2 cups Water or stock

• Condiments

  • 1 tbsp Maple syrup

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 Black pepper
  • 3 tbsp Chili powder
  • 1 piece Dark chocolate
  • 1 tsp Sea salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on thehealthymaven.com

Ingredients

• 1 large onion, chopped
• 2 bell peppers (any color), seeded and chopped
• 1/2 cup quinoa, rinsed and drained
• 1 28 oz can of diced tomatoes
• 2 15 oz cans of black beans, drained and rinsed
• 2 15 oz cans of kidney beans, drained and rinsed
• 1 small can green chili peppers
• 2 cups of water or stock
• 3 tbsp chili powder
• 1/2 tsp ground cumin
• 1-2 tsp sea salt (to taste)
• black pepper, to taste
• 1 piece of dark chocolate
• 1 tbsp maple syrup

Directions

• In a large pot add onion and 1 tbsp olive oil
• Cook on medium for 3-5 mins or until translucent
• Add bell peppers and cook for 2 mins.
• Add quinoa, tomatoes, beans, green chilies, water and spices.
• Bring pot to a boil and then cover and lower to a simmer for 30 mins.
• Remove lid and give it a good stir and cook for an additional 10 mins or until chili has thickened up and quinoa has absorbed liquid.
• Add in dark chocolate and maple syrup and stir until melted and combined.
• Serve warm with avocado, cheese, sour cream or toppings of choice.

Nutrition