Vegan Quinoa Chipotle Chili
Ingredients
- 1/2 cup @organictraditons 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, I ended up adding about 1/2 tsp total of salt
Preparation
Cook your quinoa according to your package directions. Set aside
Heat olive oil in large pot over medium high heat, add onion, and garlic cook for 3-4 mins until softened. Add spices and cook for a 1 min or until fragrant. Add canned tomatoes, pinto beans, vegetable broth, ketchup, and frozen corn bring to a boil, then let simmer for 15 minutes or until thicken. Season with salt and pepper. Add 1 cup of the cooked quinoa saving the extra for another use. Stir until combined and serve hot with rice which is optional. If your chili is too thick just add some more vegetable broth to thin it out