Protein-Packed Chili

• oil1 tablespoon
• garlic8 clove
• onion1
• red bell pepper1
• jalapeño1
• salt1 teaspoon
• pepper¼ teaspoon
• cayenne pepper1 tablespoon
• chili powder4 tablespoon
• cumin1 tablespoon
• tomato4
• crushed tomato28 ounce
• vegetable broth4 cup
• water2 cup
• quinoa1 ½ cup
• red kidney bean1 cup
• pinto bean1 cup
• black beans1 cup
• corn1 cup
• lime juice1 tablespoon
• dried oregano1 teaspoon
• fresh cilantro1 tablespoon
• avocado0

Instructions

1. 1

   In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin.

2. 2

   Sauté until onion is translucent, 5-6 minutes.

3. 3

   Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans.

4. 4

   Bring to a boil.

5. 5

   Cover and reduce to a simmer for 25-30 minutes.

6. 6

   Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.

7. 7

   Allow to cool 2 minutes.

8. 8

   Serve topped with avocado and cilantro.

9. 9

   Enjoy!