Ingredients
- 1 red pepper (chopped)
- 1 1/2 cups mix of onions (carrots and celery)
- 1 Tbsp. chili spice blend
- 3/4 cup rainbow quinoa
- 1 1/2 cups cooked black beans
- 1 cup diced tomatoes
- 2 limes
- 1 1/2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. paprika
- 1/2 tsp. cayenne pepper (or more, to taste)
- Kosher salt (to taste)
- Black pepper (ground, to taste)
- 1/2 cup fresh cilantro
Optional:
- 1/4 lb. shredded Mexican cheese blend
- 1/2 cup Greek yogurt
- 1/4 cup roasted pumpkin seeds
- Tortilla chips
Instructions
- In large skillet, heat 2 Tbsp. of oil. Add bell pepper, mix of onions, carrots and celery, salt and cook, 6 to 8 minutes. Add chili spice and cook, about 1 minute.
- Add rinsed quinoa, black beans, tomatoes and 5 cups water to the pot and season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook 25 to 30 minutes.
- Juice 1 lime and cut the other lime into wedges for garnish.
- Coarsely chop the cilantro; set aside half for garnish.
- Remove chili from heat, stir in lime juice and half the cilantro. Season with salt and pepper.
- Use Mexican cheese blend, yogurt, pumpkin seeds, lime wedges and remaining cilantro for garnishes. Serve with tortilla chips.
Kids can!
- Rinse the quinoa and black beans.
- Juice the lime.
- Set the table.
- Garnish and serve the chili.
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