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Veggieful Quinoa Chili



Heat olive oil in a Dutch oven or large pot over medium high heat.
Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
Reduce heat to low; simmer, covered, until thickened, about 30 minutes.
Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
Serve immediately with avocado, if desired.