"The BEST loaded black and pinto bean chili leftovers for lunch today! This is the recipe I promised you guys on Saturday night before I took off for my reunion.I didn't think that I would have any takers for the chili I heated up when I got home at 1 am, but hey, I could be wrong... This was the perfect dish to make this week because it'll be so easy to heat up during the move! It's protein packed and the perfect amount of spicy and totally comforting! "
Pinto Bean Chili
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Pinto Bean Chili
Ingredients:
1/3 c. Veggie broth
1 diced onion
1 diced bell pepper
1 cup diced carrots & chopped zucchini
garlic powder to taste
2 cans of beans
2 cans @muirglen tomato sauce
1 cup veggie broth
1 cup cooked quinoa
1.5 TBS chili powder
2 tsp cumin
Directions:
Heat Veggie broth in a pot over medium high. Add diced onion, bell pepper, carrots, zucchini and garlic powder. Sauté 5-8 minutes until veggies are soft. Add in beans & @muirglen tomato sauce, veggie broth, cooked quinoa, chili powder, cumin.
Bring to a boil, then reduce heat to a simmer and let cook for ten minutes. Serve with avocado, lime juice, cilantro, and hot sauce.