Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8519/Vegetarian_Quinoa_Chili
Vegetarian Quinoa Chili
The spicy, complex flavors of this simple vegetarian chili, comes from basic pantry ingredients, vegetables and spices. This chili is easy to make and naturally vegan and gluten-free.
Yield: 12 servings
Preparation Time: 10 min; Cook Time: 40 min
Ingredients
| 4 | cups | vegetable broth, divided | |
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| 1/2 | cup | quinoa, uncooked | |
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| 2 | tablespoons | extra virgin olive oil | |
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| 1 | medium yellow onion or red onion, chopped | ||
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| 4 | cloves | garlic, minced | |
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| 1 | medium green bell pepper, chopped | ||
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| 1 | can | (15 ounce) kidney beans, rinsed and drained | |
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| 1 | can | (15 ounce) black beans, rinsed and drained | |
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| 1 | can | (15 ounce) pinto beans, rinsed and drained | |
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| 1 | can | (15 ounce) Redpack Tomato Sauce | |
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| 1 | can | (28 ounce) Redpack Diced Tomatoes | |
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| 3 | tablespoons | chili powder | |
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| 1 | tablespoon | ground cumin | |
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| 1 | tablespoon | dried oregano | |
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| salt and black pepper to taste | |||
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| 1 | teaspoon | granulated sugar | |
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Directions:
Stove Top Directions:
In a small saucepan cook quinoa in 1 1/2 cups of the vegetable broth according to package directions. There will be extra vegetable broth which we will add to the chili later.
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.
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 season with more salt and pepper if needed.
For a thicker chili, use 1 cup of quinoa instead of 1/2 cup.
Slow Cooker Directions:
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.
Refrigerate in a sealed container for up to 3 days or freeze for up to 3 months.
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8519/
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