Ingredients
6
6 servings
- •2 cups beef broth, divided
- •1 (1.25 ounce) package chili seasoning mix
- •1 tablespoon coconut oil
- •1 cup quinoa, rinsed
- •1 (14.5 ounce) can petite diced tomatoes
- •1 (15 ounce) can tri-bean blend
- •1 (7 ounce) can diced green chilies
- •½ cup frozen corn
Instructions
- Whisk 1 cup beef broth and chili seasoning mix together in a bowl.
- Melt coconut oil in a pot over medium-high heat. Cook and stir quinoa in hot oil until fragrant and lightly toasted, 1 minute. Pour broth-seasoning mixture, remaining 1 cup beef broth, and tomatoes into quinoa mixture. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer until quinoa has absorbed most of the liquid, 20 to 30 minutes.
- Stir bean blend, green chilies, and corn into quinoa mixture; simmer until heated through, 5 to 10 minutes.
Nutritional Facts
Per 6 servings
- Calories: 232
- Carbohydrate: 38g
- Fat: 5g
- Fiber: 7g
- Protein: 11g
- Sugar: 5g
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