1-15 ounce can pinto beans, drained and rinsed (or ¾ cup dried beans, soaked and cooked)
1-15 ounce can black beans, drained and rinsed (or ¾ cup dried beans, soaked and cooked)
1-15 ounce can chopped tomatoes
1-15 ounce can tomato puree
1 cup frozen corn kernels
juice of ½ lime
2 tablespoons chopped cilantro
cheese, sour cream, avocado and green onions for garnish
Instructions
Cook quinoa according to package instructions; set aside.
Heat olive oil in a large pot over medium high heat. Add onion, garlic, bell pepper and cook, stirring frequently, until onions are soft and translucent, about 2-3 minutes.
Add chili powder, cumin, cayenne and salt and stir to coat.
Stir in cooked quinoa, diced tomatoes, and tomato sauce and mix well.
Bring to a boil, reduce heat to low and simmer, covered, until thickened, about 30 minutes. Add water if necessary to thin.
Stir in beans, corn, cilantro and lime juice, and cook for about 10 minutes.
Ladle into bowls and serve with chopped avocado, shredded cheese, sour cream and chopped cilantro.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2022/03/15/quinoa-chili/