My husband said this is the best chili yet! Plus it is so easy to make! To serve, put a small amount of pasta in a bowl and spoon in chili with quinoa. Add a dollop of sour cream (vegan or regular) and a sprinkle of chives for garnish. Enjoy!
Ingredients
- 1 large onion , chopped
- 2 large cloves garlic , minced
- 2 cans tomatoes , 28 ounce
- 1 can tomato sauce , 28 ounce
- 1 can chili beans , 15 ounce
- 1 can kidney beans , 15 ounce
- 3 tablespoons chili powder , such as Mexene®
- 1.75 teaspoons ground cumin
- 1.5 teaspoons salt , or to taste
- 1 teaspoon white sugar
- 4 cups water , divided
- 1 cup quinoa
Instructions
-
1
Saute onion and garlic in a stockpot over medium-high heat until softened, 5 to 10 minutes. Add canned tomatoes, tomato sauce, chili beans, kidney beans, chili powder, cumin, salt, and sugar; pour in 2 cups water and simmer until flavors blend, about 1 hour.
-
2
Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir quinoa into chili.
Nutrition Facts
Per serving
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