Black Bean, Corn & Quinoa Chili

Makes 4-5 Bowls

Ingredients

2 Tbsp Tomato Paste

1 Roma tomato - diced

Olive oil

1/2 medium onion diced

1 clove of garlic minced

1 medium sized potato (gold or red is best) - chopped

1/2 can black beans

1/2 can red kidney beans

1/2 poblano pepper diced

3 tbs corn kernels (frozen)

1/2 cup cooked quinoa

16 oz (2 cups) Veggie broth (sub chicken if desired)

Spices

Cumin - (start with 2 Tbsp)

Paprika - (start with 2 Tbsp)

Chili Powder - (start with 3 Tbsp)

Salt

Garnish

Cilantro

Lime

Radish

Equipment

Med>Large Stock Pot

Instructions

Optional: (Cook quinoa separately and add to chili with the water and broth)

1. Sweat onions and garlic (med-low heat in olive oil and salt) in the Stock Pot

2. Add (beans, corn, potatoes)

3. Add spices & tomato paste and incorporate into the ingredients

4. Add Broth, quinoa and cover and cook on medium heat. The goal is to reduce liquid to get the flavors amplified, and to make sure the potatoes are cooked through. (30 minutes)

....

If the mix is too thick, add water and keep covered

If it is too watery, remove the lid while it cooks and reduces.

Adjust spices as desired, be careful not too add too much salt as the chili is still reducing.

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