Opens in a new windowOpens an external site in a new windowOpens an external site
Inspired by cooksillustrated.com
Ingredients
for 8 servings
- 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 (795 g), 1 can
- 4 cups vegetable broth (960 mL)
- 2 cups water (480 mL)
- 1 ½ cups quinoa (255 g), rinsed
- 1 cup red kidney bean (175 g), drained
- 1 cup pinto bean (175 g), drained
- 1 cup black beans (170 g), drained
- 1 cup corn (175 g), fresh or frozen
- 1 tablespoon lime juice
- 1 teaspoon dried oregano
- 1 tablespoon fresh cilantro
- avocado, for garnish
Nutrition Info
Powered by
- Calories 654
- Fat 35g
- Carbs 71g
- Fiber 10g
- Sugar 17g
- Protein 11g
Estimated values based on one serving size.
Preparation
- 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!
Spring is here!
This season, we have tons of easy and delicious favorites to share.
Spring is here!
This season, we have tons of easy and delicious favorites to share.
Submit a recipe to Tasty
Have a recipe of your own to share?Submit your recipe here.
Submit your recipe