Ingredients

• 1 large onion , chopped
• 2 large cloves garlic , minced
• 2 , 28 ounce
• 1 , 28 ounce
• 1 , 15 ounce
• 1 , 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. 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. 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 per serving