Quinoa and Black Bean Chili (Vegan)

Ingredients

• 150 gdry quinoa
• 690 gcanned black beans, low sodium, drained and rinsed
• 1can (796 ml) diced tomatoes
• 1medium onion
• 2red bell peppers
• 150 gfrozen corn kernels
• 3cloves garlic
• 1½ tbspchili powder
• 2½ tspground cumin
• 1¾ tspsmoked paprika
• 750 mllow-sodium vegetable broth
• 3 tspcanola or avocado oil
• ½ tspsalt
• 1¼ tbsplime juice
• 1avocado

Method

1. Dice the onion and peppers, mince the garlic and rinse the quinoa.

2. Heat the oil in a large pot over medium heat. Cook the onion and peppers until soft, about 6 minutes. Add the garlic, chili powder, cumin and smoked paprika and stir for 1 minute.

   7 min timer

3. Add the quinoa, black beans, diced tomatoes and broth and stir well.

4. Bring to a boil over high heat, then lower to low and simmer partly covered for about 22 minutes, stirring now and then, until the quinoa is tender and shows its white tails.

   22 min timer

5. Stir in the corn for 2 minutes, then add the lime juice and salt.

6. Ladle into bowls and serve topped with diced avocado.

Storing and reheating

Keeps 5 days or 4 months frozen.