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One-Pan Quinoa and Beans Chili

PREPARATION

25 min(s)

COOKING

30 min(s)

TOTAL

55 min(s)

SERVES

3

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Ingredients


400 grams black beans (drained and rinsed from a can)

400 grams red kidney beans (drained and rinsed from a can)

2 cups canned diced tomato

1 sweet potato

2 carrots

1 cup quinoa

1 cup water

1 onion

3 teaspoons garlic (chopped)

1 teaspoon garlic powder

2 teaspoons cumin powder

3/4 teaspoon chili powder

Sea salt to taste

Black pepper to taste

2 tablespoons coriander (optional, for garnish)

Introduction

We all know by now that quinoa is a healthy food that will have great effects on your detox process. It contains a lot more fiber than any other grain, is packed with iron, lysine, magnesium and manganese, and it's one of the best plant-based protein sources we can find in natural foods. Of course, the beans in this chili will also add fiber, folate, potassium and vitamin B6 to the mix.

Preparation

If using dried beans, make sure they are soaked overnight, then rinse them and cook them until tender (use a pressure cooker to speed up this process). If using canned beans, you can skip this step.
Chop the garlic and onion and add them to a deep skillet. Fry them on low heat until the onion is glazy, then add the canned tomatoes and some salt and pepper. Reduce the heat, cover the mixture and let it simmer while you prepare the other ingredients.
Cube and boil the sweet potato and carrot for about 10 minutes.
Rinse the quinoa with cold water before use.
Add the sweet potatoes and carrots to another skillet and fry them for about 5 minutes. Add the cooked/canned beans, water, quinoa, garlic powder, cumin and chili powder. Stir well, then add the tomato sauce you just prepared and stir again. Cover and let it all cook for about 20-30 minutes.
You might need to add a bit more boiling water along the way, as the quinoa will absorb a lot of it. Taste the chili to see if it meets your preferred level of spiciness. Adjust accordingly.
Detox Friendly
Vegan
Dinner
Low Cholesterol