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Mexican Quinoa Chili

Course Appetizer, Dip, Lunch, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes

Ingredients

  • 1 green pepper
  • 1 cup tomato sauce
  • 1.5 cups dry quinoa
  • 2 cups vegetable broth
  • 1 cup frozen sweet corn
  • 1 can black beans
  • 1 can kidney beans
  • 1 tbsp maple syrup
  • 1.5 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/8 tsp sea salt

Instructions

  1. Remove the seeds from the green pepper and dice into small pieces

  2. Place the diced green pepper into a pot with a splash of vegetable broth or water and cook on medium heat until soft. 

  3. Add all of the ingredients and bring to a low boil. As soon as it starts to boil, cover and turn to medium heat so that the chili is simmering.

  4. Cook for 25 minutes or until the quinoa is done. Stir every 10 minutes so that the quinoa doesn't stick to the bottom of the pot. Enjoy!