Vegan Quinoa Chipotle Chili
Ingredients
- 1/2 cup organic traditions sprouted quinoa
- 1/2 tbsp olive oil
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1/2 tbsp chipotle chili powder (can use regular chili powder)
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1 can small cut tomatoes with onions, celery, green peppers (540 ml)
- 1 can pinto beans (398 ml)
- 3/4 cup vegetable broth
- 2 tbsp ketchup
- 2/3 cup frozen corn
- 1/4 tsp black pepper
- start with 1/4 tsp salt, add up to 1/2 tsp total
Preparation
Cook your quinoa according to package directions. Set aside.
Heat olive oil in a large pot over medium high heat, add onion and garlic, cook for 3-4 minutes until softened.
Add spices and cook for 1 minute or until fragrant.
Add canned tomatoes, pinto beans, vegetable broth, ketchup, and frozen corn. Bring to a boil, then simmer for 15 minutes or until thickened.
Season with salt and pepper.
Add 1 cup of the cooked quinoa, saving the extra for another use. Stir until combined.
Serve hot with rice, which is optional.
If the chili is too thick, add more vegetable broth to thin it out.
