Easy Vegetarian Bean Chili
Easy vegetarian chili recipe made with beans, corn, and quinoa. Tossed in with tomatoes and bold chili flavors.
Servings: 8
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 1 Large Red Onion diced
- 4 Garlic Cloves minced
- 14 oz Diced Tomatoes With Juices one can
- 28 oz Crushed Tomatoes 2 cans
- 1 Cup Uncooked Quinoa
- 5 Cup Vegetable Broth
- 15 oz Red Kidney Beans drained and rinsed one can
- 30 oz Black Beans drained and rinsed 2 cans
- 1 Cup Frozen Corn thawed
- 7 oz Diced Green Chiles one can
- 2 Tbsp Chili Powder
- 2 Tsp Ground Cumin
- 2 Tsp Smoked Paprika
- 1 Tbsp Unsweetened Cocoa Powder
- Kosher salt and pepper, to taste
Optional toppings:
- Shredded cheese, sour cream, green onions, avocado, cilantro
Instructions
- Heat oil in a large skillet over medium heat. Add diced onion and sauté until translucent.
- Stir in garlic and cook for about 1 minute or until fragrant. Next, add diced tomatoes, crushed tomatoes, and broth, mix until well combined.
- Stir in beans, corn, quinoa, and green chiles. Season with chili powder, ground cumin, paprika, cocoa powder, salt, and pepper.
- Reduce the heat to low, cover and let everything simmer until quinoa is cooked through about 15-20 minutes.
- Make sure you stir every now and then to avoid burning on the bottom of the pan.
- Immediately transfer it to a serving dish, top with shredded cheese and your favorite toppings. Enjoy!
Video
Notes
- Use frozen or canned corn
Nutrition
Calories: 348kcal | Carbohydrates: 64g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Sodium: 1238mg | Potassium: 1248mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1459IU | Vitamin C: 23mg | Calcium: 136mg | Iron: 8mg