Quinoa Chili
Cooking Time: 60 minutes
Yields: 8 -10 servings
Ingredients
1 cup dry quinoa, rinsed well
1 can (15 oz ) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1/2 cup edamame bean, frozen
1/2 cup corn (fresh or frozen)
1 6 oz can tomato paste
1 red onion, finely chopped
6 cloves garlic, minced
1 medium size sweet potato, cubed
2 cups spinach, chopped (Fresh or frozen)
4 cups water
2 tablespoon chili powder
2 tablespoon cumin
2 teaspoon oregano
3 tablespoon olive oil
Salt and pepper to taste
Garnish with avocado, cilantro, sour cream, cheddar cheese
Directions
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Use a large dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add onions, and cook until soft and they start to turn brown (about 10 minutes).
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Add the garlic, and cook for about 2-3 minutes.
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Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
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Add the beans, sweet potato, corn, edamame and water then season with salt and pepper. Cook for about 5 minutes.
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Add the quinoa then continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add water if the chili becomes too thick for your liking.
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Add spinach and stir, cook for 5-8 minutes then serve hot.
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Garnish with avocado, cilantro, sour cream and/or cheddar cheese.
- Instant pot: Place all ingredient in the pot, set to 1 minute on manual then let it release naturally for 10 minute - That's it... add toppings/ garnish and enjoy! ! This it the instant pot model I use and love.
