Quinoa Chili

Recipe by Cynthia Gough

 

 

This was a healthy go to recipe back when I ate meat all the time. So I've modified it with quinoa instead, and it's delicious!

1/2 cup water

3 cups chopped onions

1 28 oz can petite diced tomatoes, undrained

1 can or 2 cups cooked pinto beans, rinsed and drained (kidney beans shown in picture)

1 can or 2 cups cooked black beans, rinsed and drained

3/4 cups quinoa

4-6 cups vegetable broth or water (depending how much liquid you prefer)

2 T chopped or minced garlic

1-2 T chili powder

1 tsp oregano

1 tsp ground cumin

1 tsp mustard powder

Saute onions in 1/2 cup water over medium-high heat until soft. Add the rest of the ingredients, and bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15-20 minutes.

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