This chili recipe is full of better-for-you ingredients and big flavor, featuring a trio of beans, quinoa and lots of hearty spices.
- Place the quinoa in a saucepan with 1 ½ cups water. Bring to a boil, then reduce the heat to very low. Cover the pot and simmer, where the water is just bubbling, for about 15 to 20 minutes until the water has been completely absorbed. Turn off the heat and let sit covered for 5 minutes.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and saute for 5 to 7 minutes, until tender. Add the garlic and cook for 2 minutes until lightly browned. Add the ketchup and spices and cook for 1 minute until fragrant.
- Add all other ingredients. Add the quinoa once it is fully cooked. Simmer for 25 minutes.
- Serve immediately with toppings.
Recipe and images courtesy of A Couple Cooks.