Ingredients
2cupsquinoa,cooked
1tbspolive oil
1largeyellow onion,(1¾ cup), diced
4clovesgarlic,minced
29oztomatoes,(2 cans), diced
15oztomato sauce
14½ozlow sodium vegetable broth
7ozgreen chiles,diced
2½tbspchili powder
2tspground cumin
2tspcocoa powder
1½tsppaprika
½tspgranulated sugar
½tspground coriander
⅛tspcayenne pepper,more or less to taste
salt and freshly ground black pepper,to taste
30ozkidney beans,(2 cans), drained and rinsed
15ozblack beans,(1 can), drained and rinsed
1½cupscorn,fresh or frozen
¼cupcilantro,chopped
1tbsplime juice
cheddar cheese,shredded
avocado,diced
sour cream
tortilla chips
Preparation
Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute for about 4 minutes until translucent. Add garlic and saute 1 minute longer.
Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste.
Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
Add in all kidney beans, black beans, corn, cilantro and lime and cook until heated through.
Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados and tortilla chips).
