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Quinoa and Vegetable Chili

Vanessa Vanya
  • 75 minutes
  • Serves 6

INGREDIENTS

1 15 ounce can

Black beans

1/2 cup

Cilantro

1/2 tsp

Coriander, ground

1 1/2 cups

Corn, fresh or frozen

4 cloves

Garlic

1

Jalepeno, red

2 15 ounce cans

Kidney beans

1

Lime, Juice of

4

Ribbed and chopped poblano peppers

1 cup

Spinach, fresh

2 cans

Tomatoes

1

Yellow onion (diced (1 3/4 cup)), large

2 cups

Vegetable broth

1 can

Tomato sauce

2 cups

Quinoa, cooked

1/2 tsp

Cayenne pepper

2 1/2 tbsp

Chili powder

1 tsp

Cocoa powder

1 1/2 tsp

Paprika

1

Salt and freshly ground black pepper

1 tbsp

Olive oil, extra virgin

2 tsp

Cumin, ground