Some days call for a warm chili. One that is packed with quinoa and protein, is even better! Try it!

Ingredients

1/2 tablespoon oil

4 cloves garlic, minced

1/2 onion, chopped

1/2 red bell pepper, chopped

1/2 jalapeño, chopped, seeded

1/2 teaspoon salt, to taste

1/8 teaspoon pepper, to taste

1/2 teaspoon cayenne pepper

1.5 tablespoons chili powder

1/2 tablespoon cumin

2 tomatoes, cubed

28 oz crushed tomato, 1 can

2 cups vegetable broth

1 cups water

3/4 cups quinoa, rinsed

1 can red kidney bean, drained

1 can pinto bean, drained

1 can black beans, drained

1 can corn, fresh or frozen

1 tablespoon lime juice

1 teaspoon dried oregano

1 tablespoon fresh cilantro

avocado, for garnish

Directions

In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.

Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.

Cover and reduce to a simmer for 25-30 minutes.

Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.

Allow to cool 2 minutes. Serve topped with avocado and cilantro and Enjoy!