Ingredients

The following ingredients have 9 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons chili powder
  • 1/2 tablespoon smoked paprika
  • 2 canned chipotle peppers in adobo sauce (chopped*)
  • 28 ounces fire roasted crushed tomatoes
  • 15 ounces tomato sauce
  • 1 1/2 cups water
  • 1/2 cup uncooked quinoa (rinsed)
  • 15 ounces kidney beans, (rinsed and drained)
  • 15 ounces cannelini beans (rinsed and drained)
  • 15 ounces black beans (rinsed and drained)
  • salt and pepper (to taste)

Instruction

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and saute 5 minutes or until softened. Add the garlic and spices and saute 30 seconds.
  • Add the chipotle peppers, crushed tomatoes, tomato sauce, and water, and bring to a boil. Add the quinoa and cook about 11 minutes or until bloomed. Add the beans, salt and pepper, to taste, and simmer 5-10 minutes more.
  • Serve with toppings such as sour cream, sliced avocado, cilantro, or cheese. Enjoy!