Protein-Packed Chili

Name: Protein-Packed Chili
Yield: 8
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

Recipe by Merle O'Neal from tasty.co

Lunch

Ingredients

8 servings

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1 tablespoon oil
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8 cloves garlic, minced
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1 onion, chopped
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1 red bell pepper, chopped
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1 jalapeño, chopped, seeded
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1 teaspoon salt, to taste
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¼ teaspoon pepper, to taste
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1 tablespoon cayenne pepper
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4 tablespoons chili powder
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1 tablespoon cumin
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4 tomatoes, cubed
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28 oz crushed tomato, 1 can

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4 cups vegetable broth
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2 cups water
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1 ½ cups quinoa, rinsed
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1 cup red kidney bean, drained
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1 cup pinto bean, drained
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1 cup black beans, drained
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1 cup corn, fresh or frozen
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1 tablespoon lime juice
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1 teaspoon dried oregano
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1 tablespoon fresh cilantro
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avocado, for garnish

Instructions

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.
Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
Cover and reduce to a simmer for 25-30 minutes.
Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
Allow to cool 2 minutes. Serve topped with avocado and cilantro.
Enjoy!