Wrapped up in a blanket, stressed out about Euphoria and hoping this hearty quinoa chili will ease my nerves LOL. Quinoa is a great way to bulk up chili so you’re satisfied for longer. Just throw it in while cooking this chili and cook until tender.
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- 2 tablespoons olive oil
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 1 jalapeño deseeded and minced
- 2 medium tomatoes chopped, roughly 2 cups
- 1 teaspoon cumin
- 2 cups pasta sauce
- 1/2 cup water
- 15 ounce can black beans 1 1/2 cups cooked
- 1/2 cup dry quinoa
- 1/2 cup cheddar or jack cheese
- Salt to taste
- Cilantro for topping
In a medium pot, heat the oil and add the onion, garlic, and jalapeño. Saute for a couple minutes, and then add the tomatoes and cumin.
Continue sautéing for another couple minutes, and then add the pasta sauce, 1/2 cup of water, beans, and quinoa.
Cook with the lid on over low to medium heat for 25 minutes, stirring occasionally. Add the cheese, and continue simmering until the cheese has melted. Adjust for salt, as needed, and top with fresh cilantro. Enjoy!