Vegetarian Quinoa Chili
By aturko
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Ingredients
- 4 tsp (20 mL) olive oil
- 2 cups (500 mL) roughly chopped cremini mushrooms (6 oz/180 g)
- 2 onions, diced
- 1 jalapeno, finely chopped
- 2 tbsp (25 mL) chili powder
- 1 can (796 mL) diced tomatoes
- 1 can (540 mL) 6 bean medley, drained and rinsed
- ½ cup (125 mL) quinoa
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In large saucepan, heat oil over medium heat. Cook mushrooms and onions for 12 to 14 minutes, stirring often, or until golden. Stir in jalapeno and chili powder; cook 1 minute longer, stirring frequently. Stir in diced tomatoes and juices, beans, quinoa and 1 cup (250 mL) water. Bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until quinoa is tender.
Serve garnished with yogurt and chopped fresh coriander, if desired.
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