Name: Vegetarian Quinoa Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Ingredients: 4 cups vegetable broth; 1/2 cup quinoa, uncooked; 2 tablespoons extra virgin olive oil; 1 medium yellow or red onion; 4 garlic cloves, minced; 1 medium green bell pepper, chopped; 1 can Bush's Kidney Beans 15 oz, rinsed and drained; 1 can Bush's Black Beans 15 oz, rinsed and drained; 1 can Bush's Pinto Beans 15 oz, rinsed and drained; 2 cans Red Gold® Canned Tomato Sauce 15 oz; 1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz; 1 can Red Gold® Chili Ready Canned Diced Tomatoes 14.5oz; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon dried oregano; Salt and black pepper to taste; 1 teaspoon sugar

Ingredients

4 cups vegetable broth
1/2 cup quinoa, uncooked
2 tablespoons extra virgin olive oil
1 medium yellow or red onion
4 garlic cloves, minced
1 medium green bell pepper, chopped
1 can Bush’s Kidney Beans 15 oz, rinsed and drained
1 can Bush’s Black Beans 15 oz, rinsed and drained
1 can Bush’s Pinto Beans 15 oz, rinsed and drained
2 cans Red Gold® Canned Tomato Sauce 15 oz
1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz
1 can Red Gold® Chili Ready Canned Diced Tomatoes 14.5oz
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
Salt and black pepper to taste
1 teaspoon sugar

Instructions

Step one

In a small saucepan cook quinoa in the 1½ cups vegetable broth according to package directions. There will be extra vegetable broth which will be added to the chili later.

Step two

Heat oil in a large stockpot over medium-high heat. Add onions and cook until translucent. Add garlic and green pepper and cook for 3 to 4 minutes.

Step three

Add all the remaining ingredients minus the remaining vegetable broth and quinoa, stir to combine. Continue cooking until chili reaches a simmer, then reduce heat to medium-low and simmer for 10 minutes. Then add the remaining vegetable broth and quinoa and stir to combine. Taste and seasoning with more salt and pepper if needed.

Step four

For a thicker chili, use 1 cup of quinoa instead of ½ cup.

Step five

Add all ingredients to a slow cooker and stir thoroughly to combine. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours or until chili is cooked through. Taste the chili and season with additional salt and pepper if necessary.