makes 8 servings
1 Cup Quinoa
1 Tablespoon Olive Oil
1 Onion, Diced
2 Tablespoons Garlic, Minced
2 (14.5 oz.) Cans Diced Tomatoes with Chilies
1 (15 oz.) Can Tomato Sauce
2 Tablespoons Chili Powder
1 Teaspoon Crushed Red Pepper Flakes
1 1/2 Teaspoons Sugar
1 (15 oz.) Can Kidney Beans, Rinsed and Drained
1 (15 oz.) Can Black Beans, Rinsed and Drained
1 (15 oz.) Can Corn, Drained
Chili toppings such as sour cream, shredded cheese, or avocado.
Cook quinoa according to package directions. Set aside. In a large pot or dutch oven, heat olive oil over medium-high heat. Add garlic and onion, stirring frequently, until onions have become translucent, about 2-3 minutes. Add in tomatoes, tomato sauce, chili powder, red pepper flakes, sugar, beans, corn, and cooked quinoa with 1 to 2 cups water. Season with salt and pepper. Reduce heat to low, simmer until thickened, about 30 minutes. Serve with your favorite chili toppings.
What a fun way to jazz up boring chili! I made this for my mom when she came to visit and it was a hit! This recipe made a ton so I made sure to freeze some for when M comes back from Wisconsin.