Homemade Vegan Quinoa Chili With A Mediterranean Twist
Easy vegan chili with a bold Mediterranean twist! If you’rewondering if chili can be good for you, worry no more, this one-pot meal isnutrition-packed. It includes the protein-powerhouse quinoa, two differenttypes of beans, chopped vegetables and is layered with Mediterranean aromaticflavors, warm spices, fresh herbs, and a splash of citrus! Vegan, Mediterraneandiet friendly, and gluten free.
- Time: 45 min
- Servings: 5
Source: Your Local Advertiser
Ingredients
- quinoa uncooked
- water
- ▢ Greek extra virgin olive oil I used Early Harvest EVOO
- large yellow onion chopped
- garlic cloves minced
- carrots peeled and chopped
- large green bell pepper chopped
- ▢ 1 16- oz/453.59 g can chopped tomatoes with juice
- low-sodium vegetable broth
- chili powder
- sweet paprika
- ground cumin
- ground allpsice
- ▢ Salt and pepper
- ▢ 1 15- oz/425.24 g can black beans drained and rinsed
- ▢ 1 15- oz/425.24 g can kidney beans drained and rinsed
- chopped fresh cilantro
- chopped fresh parsley
- large lime juice of
- jalapeno sliced