Put a large pot over the stove and toss in tomatoes, corn and beans. As the sauce simmers, the warm smell of garlic and spices fill the kitchen. Add a drizzle of sweet honey, and don’t forget the hearty Ancient Harvest™ Quinoa to take the nutrition of your homemade chili up a notch.
Serve with a dollop of Greek yogurt and a side of cornbread made with quinoa flour for a meal your family will love.
Make this Quinoa Chili at home in a brand new Le Creuset® set by entering to win the Food That Loves You Back Sweepstakes from Ancient Harvest.
Cocoa Quinoa Chili Ingredients
2 cups Ancient Harvest™ Organic Inca Red Quinoa Grains
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, crushed and minced
3 cups tomatoes, diced
1 15-ounce can tomato sauce
2 cups vegetable broth
1 cup green chili, diced
2 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon cocoa powder
1 tablespoon paprika
1 tablespoon honey
1/2 teaspoon cayenne pepper, or to taste
Dash of salt and pepper
2 cans kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn
1/2 cup cilantro, chopped
1 lime, juiced
- Cook quinoa according to package instructions.
- Set a large pot over medium-high heat and cook onion and garlic in olive oil until tender. Then stir in diced tomatoes, tomato sauce, cooked quinoa, broth, green chili, chili powder, cumin, cocoa, paprika, sugar, cayenne pepper salt and pepper.
- Bring mixture to a boil, then reduce heat to a simmer. Cover pot and allow to simmer 20 minutes.
- Stir in beans, corn, cilantro and lime juice and cook additional 10 minutes.