Quinoa Veggie Bean Chili
Author: Kari - CookingUpClean
Recipe type: soups
Cuisine: Mexican
- 1 cup quinoa, uncooked
- 4 cups low sodium vegetable stock or stock of any kind
- 1 onion, diced
- 4 cloves garlic, minced
- 2 jalepeno or serrano peppers, seeded and diced
- 1 cup squash or pumpkin puree
- 1 can black beans
- 1 can red kidney beans or pinto beans
- 1 cup tomato sauce
- 28 oz can diced tomatoes
- ½ cup swiss chard, finely chopped
- 2 teaspoons oregano
- 1 teaspoon paprika
- ½ teaspoon coriander
- 1 teaspoon cumin
- 2-3 teaspoons chili powder
- 2 teaspoons pink himalayan salt or smoked salt
- In a slow cooker, place all ingredients and stir together.
- Cook on low for 4 hours up to 8 hours.
- Serve hot with your favorite chili toppings like cheese, guacamole and chips!
Alternately, combine everything in a large stockpot and simmer until quinoa is cooked through.
Leftovers can be refrigerated and used within a week or freeze for future meals.
Calories: 242 Fat: 2g Carbohydrates: 39g Sugar: 7g Sodium: 660mg Fiber: 10g Protein: 11g
Recipe by at https://www.cookingupclean.com/quinoa-chili-2/
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