Chili con Quinoa

Ingredients for 6 servings:

• 125 g quinoa
• 800 g tomatoes, chopped, from the can
• 500 ml tomatoes, pureed
• 500 ml water
• 100 g chili pepper(s), green, mild, chopped
• 2 cans of kidney beans (400 g each), drained and rinsed
• 1 can black beans, 400 g, drained, rinsed
• 1 can corn, 330 g, drained
• 1 large onion(s), chopped
• 4 garlic cloves, chopped
• 2 ½ tsp cayenne pepper
• 2 tsp cumin powder
• 2 tsp cocoa powder
• 1 ½ tsp paprika powder, hot
• ½ tsp sugar
• ½ tsp coriander powder
• 1 lime(s), juice
• n. B. Coriander leaves
• e.g. salt and pepper
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

vegan, quick, easy

Prepare the quinoa according to the package instructions. Heat the olive oil in a large pot over medium heat. Sauté the diced onion until translucent, add the garlic, and sauté briefly. Add all other ingredients except the beans, corn, cilantro, and lime juice. Bring everything to a boil, then simmer on low heat for 30 minutes. Add more water if needed. Now add the beans, corn, fresh cilantro, and lime juice and simmer gently for another 10-15 minutes. Serve with cheddar cheese, sour cream, avocado, tortilla chips, or simply white bread.