Vegetarian Quinoa Chili
A vegetarian chili doesn't have to be bland. Using pantry staples, vegetables, and spices, this chili has bold flavor and is gluten-free.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.redgoldtomatoes.com.
Cooking tools:
- Slow cooker
- Stockpot
- Saucepan
- Chef's knife
- Cutting board
- Can opener
- Colander
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 4 cups vegetable broth
- 1/2 cup quinoa, uncooked
- 2 tablespoons extra virgin olive oil
- 1 medium yellow or red onion
- 4 garlic cloves, minced
- 1 medium green bell pepper, chopped
- 1 can Bush's Kidney Beans 15 oz, rinsed and drained
- 1 can Bush's Black Beans 15 oz, rinsed and drained
- 1 can Bush's Pinto Beans 15 oz, rinsed and drained
- 2 cans Red Gold® Canned Tomato Sauce 15 oz
- 1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz
- 1 can Red Gold® Chili Ready Canned Diced Tomatoes 14.5oz
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Salt
- black pepper
- 1 teaspoon sugar
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