Smoky Three-Bean Chili Quinoa
If you like chili and want meatless options, prepare this flavorful Smoky Three Bean Chili Quinoa, a plant-based recipe that is not only super nutritious, but also delicious and comforting. Here, GOYA® Black Beans, Dark Red Kidney Beans and Pinto Beans combine with GOYA® Organic Quinoa and GOYA® Tomato Sauce, along with peppers, garlic, and spices, creating a symphony of flavors. Top with kale, chopped red onion and avocado. A recipe you can enjoy instantly or refrigerate and make it part of your weekly menu.
Total Time
62m
Prep Time:15m
Yields:4 Servings
Ingredients
1 cup
2 tsp.
1 tbsp.
1 cup
1 tbsp.
5 cans
(8 oz. )
1 can
(15.5 oz.)
1 can
(15.5 oz.)
1 can
(15.5 oz.)
¼ cup
1 packet
1 tsp.
2 cups
½ cup
2
Optional Toppings
Directions
Step 1
In medium saucepan over medium-high heat, bring 2 cups water and 1 tsp. Adobo to boil. Add quinoa and bring to a simmer, stirring occasionally, until tender, about 10 minutes, strain.
Step 2
Meanwhile, heat oil in medium pot over medium heat. Stir in bell pepper and cook until tender, 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, beans, chipotle, Sazón and paprika, and bring to boil. Reduce heat. Simmer until chili thickens and flavors develop, about 20-30 minutes. Stir in cooked quinoa until combined. Season with Adobo, to taste.
Step 3
Divide chili among serving bowls. Top evenly with kale, onion and avocado. Garnish with cheese and drizzle with crema (if using).
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Smoky Three-Bean Chili Quinoa
Prep Time 15m
Total time 62m
Yields: 4 Servings
If you like chili and want meatless options, prepare this flavorful Smoky Three Bean Chili Quinoa, a plant-based recipe that is not only super nutritious, but also delicious and comforting. Here, GOYA® Black Beans, Dark Red Kidney Beans and Pinto Beans combine with GOYA® Organic Quinoa and GOYA® Tomato Sauce, along with peppers, garlic, and spices, creating a symphony of flavors. Top with kale, chopped red onion and avocado. A recipe you can enjoy instantly or refrigerate and make it part of your weekly menu.
Ingredients
1 cup
2 tsp.
1 tbsp.
1 cup
1 tbsp.
5 cans (8 oz. )
1 can (15.5 oz.)
1 can (15.5 oz.)
1 can (15.5 oz.)
¼ cup
1 packet
1 tsp.
2 cups
½ cup
2
Optional Toppings
Directions
Step 1
In medium saucepan over medium-high heat, bring 2 cups water and 1 tsp. Adobo to boil. Add quinoa and bring to a simmer, stirring occasionally, until tender, about 10 minutes, strain.
Step 2
Meanwhile, heat oil in medium pot over medium heat. Stir in bell pepper and cook until tender, 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, beans, chipotle, Sazón and paprika, and bring to boil. Reduce heat. Simmer until chili thickens and flavors develop, about 20-30 minutes. Stir in cooked quinoa until combined. Season with Adobo, to taste.
Step 3
Divide chili among serving bowls. Top evenly with kale, onion and avocado. Garnish with cheese and drizzle with crema (if using).
