AuthorlisaSource: Lindsay of Cooking for a Vegan Lover
1/2 tablespoon olive oil
1 medium onion, diced
1 tablespoons chili powder
1 tablespoon cumin powder
1 ½ teaspoons onion powder
1.5 teaspoons garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup quinoa, uncooked and rinsed
3 cups low-sodium vegetable broth
1 tablespoon unsweetened cocoa powder
1 15oz can of your favorite beans - rinsed well
salt and pepper, to taste
Optional: add peppers for an added veggie
1
In a large skillet over medium-high heat, heat the olive oil.
2
Add the onion and sauté for 5-7 minutes, or until the onions are soft.
3
Season with the chili powder, cumin powder, onion powder, garlic powder, paprika and cayenne pepper.
4
Add the vegetable broth and the quinoa.
5
Bring to a boil and then lower heat to a simmer.
6
Simmer for 10 minutes.
7
Add the beans, cocoa powder, nutritional yeast and salt and pepper to taste.
8
Turn heat up to high, bring back up to a boil and then lower to a simmer for 20-30minutes, or until the quinoa has finished cooking.
9
While quinoa is cooking, stir occasionally so that the chili does not stick to the bottom of the pan.
10
Serve and enjoy!
CategorySoup
Ingredients
1/2 tablespoon olive oil
1 medium onion, diced
1 tablespoons chili powder
1 tablespoon cumin powder
1 ½ teaspoons onion powder
1.5 teaspoons garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup quinoa, uncooked and rinsed
3 cups low-sodium vegetable broth
1 tablespoon unsweetened cocoa powder
1 15oz can of your favorite beans - rinsed well
salt and pepper, to taste
Optional: add peppers for an added veggie