Ingredients

The following ingredients have 4 Servings
  • 1.5 tablespoons olive oil
  • 1/2 medium yellow onion (chopped)
  • 4 cloves garlic (peeled and minced)
  • 1 teaspoon coarse salt (separated)
  • 1 large poblano pepper (seeded and finely diced)
  • 1 large green pepper (seeded and diced)
  • 1 cup white quinoa (uncooked)
  • 30 oz. canned black beans (drained and rinsed)
  • 28 oz. canned hominy (drained and rinsed (or yellow sweet corn))
  • 15 oz. canned diced tomatoes
  • 15 oz. canned tomato sauce
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 5 cups vegetable broth (separated (or any broth))
  • 2 cinnamon sticks
  • 2 tablespoons fresh cilantro (chopped)

Instruction

  • Heat a large Dutch oven over medium/high heat. Add olive oil. When the olive oil is fragrant, add the white onion and ⅛ teaspoon of salt to the oil. Toss and sauté for about 2 minutes and then add the garlic. Saute for an additional minute.
  • Add the poblano pepper, green pepper, and quinoa to the Dutch oven and toss the all the ingredients together. Toast the quinoa for 3-4 minutes until it begins to brown. Be sure to move the quinoa around in the Dutch oven periodically so it doesn’t burn.
  • Next, add the black beans, hominy, diced tomatoes, tomato sauce, chili powder, cumin powder, onion powder, paprika, pepper, and 4 cups of broth to the dutch oven and stir everything together until combined. Bring to a boil.
  • Turn the heat to low and and add the cinnamon sticks to the Dutch oven. Cover the Dutch oven and let the mixture simmer for 10-15 minutes or until the quinoa is cooked.
  • The quinoa will have expanded during the cook time so when the quinoa is completely cooked add the additional 1 cup of broth and stir.
  • Remove the cinnamon sticks and enjoy the chili topped with fresh cilantro and your favorite chili toppings such as sliced avocado, Greek yogurt/sour cream, etc.