Chili with Quinoa

My husband said this is the best chili yet! Plus it is so easy to make! To serve, put a small amount of pasta in a bowl and spoon in chili with quinoa. Add a dollop of sour cream (vegan or regular) and a sprinkle of chives for garnish. Enjoy!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 198 Calories

Ingredients

• 1 teaspoon white sugar
• 1 large onion, chopped
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 ½ teaspoons salt, or to taste
• 1 cup quinoa
• 2 large cloves garlic, minced
• 4 cups water, divided
• 2 (28 ounce) cans tomatoes, undrained
• 1 (28 ounce) can tomato sauce (such as Dei Fratelli®)
• 1 (15 ounce) can chili beans, drained and rinsed
• 3 tablespoons chili powder (such as Mexene®)
• 1 ¾ teaspoons ground cumin

Recipe Instructions

Step 1

Saute onion and garlic in a stockpot over medium-high heat until softened, 5 to 10 minutes. Add canned tomatoes, tomato sauce, chili beans, kidney beans, chili powder, cumin, salt, and sugar; pour in 2 cups water and simmer until flavors blend, about 1 hour.

Step 2

Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir quinoa into chili.