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quinoa chili verde

5.0

(1)

simple-veganista.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Saute: In a large pot or dutch oven, heat oil/water over medium heat and saute onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant.

Step 2

Simmer: Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 20 – 25 minutes. Remove from heat, uncover and let rest a few minutes before serving.

Step 3

Serve in individual bowls topped with garnish of choice. Pairs well with cornbread too, either on the side or broken up in your chili!

Step 4

Serves 4 – 6

Step 5

Leftovers can be stored, covered, in the refrigerator for up to 4 – 6 days. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 – 3 months.