Vegetarian Quinoa Chili

Ingredients

• 2 cups cooked quinoa
• 1 tablespoon olive oil
• 1 large onion, (finely chopped)
• 4 cloves garlic, (minced)
• 2 cans diced tomatoes, (28 ounce cans)
• 1 can tomato sauce, (28 ounce can)
• 1 tablespoons chili powder
• 1 teaspoons ground cumin
• 1 teaspoons paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 can red kidney beans, (19 ounce can, drained and rinsed)
• 1 can black beans, (19 ounce can, drained and rinsed)
• 1 cup frozen corn kernals
• 1/2 cup fresh parsley, (roughly chopped)
• avocado, (cubed, for garnish (optional))
• sour cream, (for serving (optional))
• grated cheddar cheese, (for serving (optional))

Instructions

1. 1

   Heat the olive oil in a large heavy bottom pot over medium-high heat.

2. 2

   Add the onion and sauté until translucent; about 3 minutes.

3. 3

   Add the garlic and continue to sauté for another minute.

4. 4

   Next, add the diced tomatoes, tomato sauce, cooked quinoa, chili powder, ground cumin, paprika, ground coriander, salt, and pepper. Stir well and reduce the heat to a simmer. Cover the pot and allow the chili to simmer for 30 minutes.

5. 5

   Remove the lid and stir well. Next, add the beans and corn. Place the lid back on the pot and simmer for 15 minutes.

6. 6

   Turn off the heat and stir in the chopped parsley. Allow the chili to sit for 5 minutes before serving.