Cooking Time: 60 minutes
Yields: 8 -10 servings
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
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).
Add the garlic, and cook for about 2-3 minutes.
Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
Add the beans, sweet potato, corn, edamame and water then season with salt and pepper. Cook for about 5 minutes.
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.
Add spinach and stir, cook for 5-8 minutes then serve hot.
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.