Veggieful Quinoa Chili

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves
• minced
• 1 onion
• diced
• 2 cups cooked quinoa
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (4 1/2 ounce) can diced green chilies
• 1 12 tablespoons chili powder (or more)
• 2 teaspoons cumin
• 1 12 teaspoons paprika
• 1 12 teaspoons sugar
• 12 teaspoon cayenne pepper
• 12 teaspoon ground coriander
• kosher salt & freshly ground black pepper
• to taste
• 1 (15 ounce) can kidney beans
• drained and rinsed
• 1 (15 ounce) can black beans
• drained and rinsed
• 1 12 cups corn kernels
• 3 tablespoons chopped fresh cilantro leaves
• 1 lime
• juice of
• 1 avocado
• halved
• seeded
• peeled and diced

Instructions

1. Heat olive oil in a Dutch oven or large pot over medium high heat.
2. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
4. Reduce heat to low; simmer, covered, until thickened, about 30 minutes.
5. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
6. Serve immediately with avocado, if desired.