Vegetarian Quinoa Chili

recipesandme.com

Marie Schembri Santiago

2 cups cooked quinoa

1 Tbsp extra virgin olive oil

1 large yellow onion, diced (1 ¾ cup)

4 cloves garlic, minced

2 (14.5 oz) cans diced tomatoes

1 (15 oz) can tomato sauce

1 ½ to 2 cups water (or chicken broth if not making vegetarian)

1 (7 oz) can diced green chiles

2 ½ Tbsp chili powder

2 tsp ground cumin

2 tsp cocoa powder

1 ½ tsp paprika

½ tsp granulated sugar

½ tsp ground coriander

½ tsp cayenne pepper, or to taste (optional)

Salt and freshly ground black pepper, to taste

2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)

1 (15 oz) can black beans, drained and rinsed

1 ½ cups fresh or frozen corn

½ cup cilantro, chopped

Juice of 1 lime

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