Smoky Hot Whole Grains and Beans Chili

Smoky Hot Whole Grains and Beans Chili: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

1 tablespoon (15 ml) olive oil

1 tablespoon (7.5 g) chili powder

1 teaspoon cumin

1/2 teaspoon coriander

1 small yellow onion, chopped

1 red bell pepper, seeded and chopped

2 cans (each 14.5 ounces, or 410 g) fire-roasted diced tomatoes, undrained

2 cups (475 ml) low-sodium vegetable broth, water, or dark beer

1 can (6 ounces, or 170 g) tomato paste

1/2 cup (88 g) quinoa, rinsed

1 teaspoon oregano

1/2 teaspoon salt, or to taste

1 tablespoon (15 g) chipotle adobo purée, or more to taste

1 can (15 ounces, or 425 g) kidney beans, drained and rinsed

1 can (15 ounces, or 425 g) pinto beans, drained and rinsed

Optional Garnish

1/3 cup (77 g) plain low-fat Greek yogurt

1/3 cup (5 g) chopped fresh cilantro

1 tablespoon (15 ml) fresh-squeezed lime juice

Cooking Instructions:

In a large Dutch oven, heat the oil over medium heat. Add the chili powder, cumin, and coriander and cook, stirring frequently, for about 1 minute. Add the onion and bell pepper, stir to combine, cover, and cook the vegetables for 5 to 6 minutes, until slightly softened, stirring occasionally. Add the tomatoes, broth, and tomato paste and stir well to combine. Add the quinoa, oregano, salt, and chipotle purée, increase the heat, and bring to a boil. Stir in the beans, reduce the heat, partially cover, and cook for 25 to 30 minutes, or until the grains and vegetables are soft and the chili has thickened slightly.

To make the optional garnish, in a small bowl whisk together the yogurt, cilantro, and lime juice and place a dollop on top of each bowl of chili.