Quinoa Chili with Kidney Beans | Blue Jean Chef - Meredith Laurence

Name: Quinoa Chili with Kidney Beans | Blue Jean Chef - Meredith Laurence
Total time: 45 min
Ingredients: 1 cup dried kidney beans; 2 tablespoons olive oil; 1 onion (diced); 3 cloves garlic (minced); 2 red bell peppers (chopped); 2 green bell peppers (chopped); 1 Jalapeño pepper (sliced (leave the seeds in for a spicier chili)); 1 teaspoon dried oregano; 2 tablespoons chili powder; 1 tablespoon salt; 1 cup quinoa (rinsed); 2 tablespoons tomato paste; 28 ounces can diced tomatoes; 4 cups vegetable stock; 2 cups corn kernels, (fresh, or frozen and thawed (optional)); ½ cup chopped fresh cilantro or parsley; sour cream and diced avocado (for garnish)

bluejeanchef.com

Quinoa is a perfect way to add protein to a vegetarian chili. This quinoa chili can be simmered on the stove or cooked in 10 minutes in a pressure cooker.

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