This vegan and Mexican inspired Tri-Color Quinoa Chili is packed full of delicious flavors. Perfect for Meatless Monday, this dish is quick and easy, making it great for a weeknight. With a little bit of spice, chunks of tomato, and red beans cooked just right, this dinner will be a winning choice.
- 3/4 cup tri-color quinoa uncooked and rinsed
- 1 cup corn
- 1/2 cup green olives
- 1/2 cup cilantro fresh
- 2 tbsp olive oil
- 1/2 cup onions red
- 2 green chilies seeded and diced
- 3 garlic cloves finely minced
- 1 tbsp chili powder
- 2 tsp cumin powder
- 14 ounces peeled tomatoes
- 14 ounces tomato puree
- 28 ounces red beans
- 2 cups vegetable broth
- 1 tbsp lemon juice
- salt and pepper to taste
Prepare quinoa. Fill a medium saucepan with water and bring to a boil. When boiling, turn on low heat, add quinoa, and cook for 12 minutes. When done, drain from hot water in a metal strainer, let cold water run on quinoa for some seconds then let drain completely.
Heat oil in a large pot over medium heat. Add onion and garlic, let cook until tender. Add spices and peppers. Continue to cook for 2 minutes.
Pour peeled tomato, tomato purée, vegetable broth, and lemon juice in the pot. Stir and bring to a boil. Cook for about 5 minutes. Add beans, corn, olive, cilantro, and quinoa. Cook for another 5 minutes until heated through.
Adjust to taste and serve with desired toppings.
Calories: 581kcal | Carbohydrates: 95g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Sodium: 1020mg | Potassium: 1791mg | Fiber: 23g | Sugar: 13g | Vitamin A: 1781IU | Vitamin C: 31mg | Calcium: 153mg | Iron: 11mg