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3 chile quinoa chili

Trish Bozeman
  • 45 minutes
  • Serves 6 to 8

INGREDIENTS

2 tbsp

avocado oil or olive oil

1

yellow onion, diced

1

orange pepper, seeded and diced

1

yellow pepper, seeded and diced

2

hatch chiles, diced (remove seeds for less spice)

2

jalapenos, diced (remove seeds for less spice)

1

polano, diced

4 cloves

garlic, minced

2

large carrots, diced

1 tbsp

chile powder of your choice

1 tsp

dried oregano

1 tsp

ground cumin

1/4 tsp

ground cinnamon

3/4 cup

dry quinoa

28 oz

can fire roasted diced tomatoes

1 14.5 ounce can

black beans, rinsed and drained

1 14.5 ounce can

red or kidney beans, rinsed and drained

3 cups

vegetable broth

Avocado slices, tomato slices, and fresh cilantro for serving