All you need is one pot, just over 30 minutes and a handful of flavorful pantry staples to make this healthy vegetarian chili! Quinoa and beer make this chili extra hearty and satisfying.
Ingredients
½ cup dry quinoa
1 tablespoon olive oil
1 small yellow onion diced
1 medium red bell pepper diced
¼ teaspoon salt
3 cloves garlic minced
1 small jalapeño diced (optional)
2 tablespoons tomato paste
6 ounces beer divided
1 tablespoon cumin
1 tablespoon chili powder
½ teaspoon dry oregano
2 15 ounce cans kidney beans
1 15 ounce can diced tomatoes with juices
3 cups vegetable broth
Full recipe:
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