Protein-Packed Chili

Ingredients

• 1 tablespoon oil
• 8 cloves garlic (minced)
• 1 onion (chopped)
• 1 red bell pepper (chopped)
• 1 jalapeño (chopped (seeded))
• 1 teaspoon salt (to taste)
• ¼ teaspoon pepper (to taste)
• 1 tablespoon cayenne pepper
• 4 tablespoons chili powder
• 1 tablespoon cumin
• 4 tomatoes (cubed)
• 28 oz crushed tomato (1 can)
• 4 cups vegetable broth
• 2 cups water
• 1 ½ cups quinoa (rinsed )
• 1 cup red kidney bean (drained)
• 1 cup pinto bean (drained)
• 1 cup black beans (drained )
• 1 cup corn (fresh or frozen )
• 1 tablespoon lime juice
• 1 teaspoon dried oregano
• 1 tablespoon fresh cilantro
• avocado (for garnish)

Instructions

1. In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
2. Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
3. Cover and reduce to a simmer for 25-30 minutes.
4. Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
5. Allow to cool 2 minutes. Serve topped with avocado and cilantro.
6. Enjoy!

Nutrition (per serving)