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Vegetarian Chili with Quinoa

Mountain Mama Cooks
  • minutes
  • Serves

INGREDIENTS

1 cup

Carrots

1 cup

Celery

1 cup

Corn, frozen or fresh

1 15 ounce can

Garbanzo beans

4 cloves

Garlic

1 15 ounce can

Lentils

8 oz

Mushrooms

1 tsp

Oregano, dried

1 28 ounce can

Tomatoes

1 cup

White onion

1 cup

Zucchini

1

jar Chili or cocktail sauce

1 cup

Quinoa, COOKED

1 tsp

Black pepper, ground

2 tsp

Chili powder

1 tsp

Curry powder, ground

1 tsp

Salt

3 tbsp

Olive oil

1 tsp

Cumin, ground

2 cups

Water