Vegetarian Chili in Under an Hour

This chili will satisfy the meat-eater, I promise!! It's hearty with the addition of the quinoa and beans - you'll forget there's no meat in this chili. 

Vegetarian Chili in Under an Hour...

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Ingredients

2 cups cooked quinoa

1 Tbsp extra virgin olive oil

1 large yellow onion, diced (1 3/4 cup)

4 cloves garlic, minced

2 (14.5 oz) cans diced tomatoes

1 (15 oz) can tomato sauce

1 1/2 - 2 cups vegetable broth

1 (7 oz) can diced green chiles

2 1/2 Tbsp chili powder

2 tsp ground cumin

2 tsp cocoa powder

1 1/2 tsp paprika

1/2 tsp sugar

1/2 tsp ground coriander

1/2 tsp cayenne pepper

Salt and freshly ground black pepper, to taste

2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)

1 (15 oz) can black beans, drained and rinsed

1 1/2 cups frozen corn

1/2 cup cilantro, chopped

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Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and sauté until tender, about 4 minutes, adding in garlic during last 30 seconds of sauté. Add in all beans, corn, diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes. 

Garnish with cilantro. Enjoy!