Quinoa & three bean chili with fire roasted tomatoes

A super satisfying vegetarian chili with fire roasted tomatoes in 35 minutes!
Easy to make, packed with flavor & nutrition, this recipe will make non quinoa lovers fall in love with quinoa!
For vegetarians and vegans, this provides complete plant protein, with all essential amino acids, perfect for lunches dinners and 4th of July picnics!

For quinoa:
2 cups quinoa
2 cups vegetable broth
1 x 14.5 oz can Muir Glen organic Fire Roasted tomatoes, preferably “petite dice with Roasted garlic”
1 tsp cumin powder
1/8 tsp stevia powder
1/4 tsp coriander powder
1/2 tsp turmeric
1/4 tsp salt

For beans & chili:
1 large red or vidalia onion chopped, roughly 2 cups
1/2 tbsp oil
2 tbsp vegetable broth
3 tsp cumin powder
1 tsp chili powder
1/2 tsp dry oregano
1/2 tsp coriander
1/4 tsp salt
3 medium cloves garlic grated on cheese grater or micropane + 1/2 tbsp oil mixed together in a small ramekin
2 x 14.5 oz can Muir Glen organic Fire Roasted tomatoes, preferably “petite dice with Roasted garlic”
1 x 14.5 can black beans rinsed and drained
1 x 14.5 can kidney beans rinsed and drained
1 x 14.5 can lentil or white beans or pinto beans rinsed and drained
1/2 to 1 cup vegetable broth
1/2 cup roughly chopped fresh cilantro
optional: add some lime wedges & avocado chunks when serving

View the full recipe at Pure Foods Blog →