Ingredients :
- 1 cup cooked quinoa
- 1 tbsp extra virgin olive oil
- 1 large yellow onion
- 4 clove garlic
- 1 can diced tomatoe
- 1 can tomato sauce
- 1 cup water
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp cocoa powder
- 1 tsp paprika
- 1/2 tsp sugar
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper
- to taste salt & pepper
- 1 can kidney beans
- 1 can black beans
- 1 can corn
- 1/2 cup chopped cilantro
- 1 lime, juiced
Method :
- Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.
- Add in 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.
- Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).
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