Ingredients

• 2 cups cooked quinoa
• 1 TBLSP olive oil
• 4 garlic cloves minced
• 1 onion diced
• 2 15 ounce cans roasted diced tomatoes
• 1 15 ounce can tomato sauce
• 1 4.5 ounce can diced green chiles
• 2 TBLSP vegan or cane sugar
• 1 1/2 TBLSP hatch chili powder
• 1 1/2 TSP paprika
• 1/2 TSP cayenne pepper
• 1/2 TSP ground coriander
• 2 TSP cumin
• Salt & Pepper to taste
• 1 15 ounce can kidney beans
• 1 15 ounce can black beans
• 1 1/2 cups frozen or fresh corn kernels
• 2 cups water
• 3 TBLSP chopped fresh cilantro
• 2 TBLSP of lime juice or the juice of 1 fresh lime
• 1 avocado diced

Instructions

1. Heat olive oil in a large pot over medium heat
2. Cook minced garlic and diced onion for about 3 minutes until onions are translucent, stirring frequently
3. Stir in quinoa, roasted diced tomatoes, tomato sauce, diced green chiles, sugar, spices, and salt & pepper to taste
4. Stir in 2 cups of water
5. Cover and simmer on low for 30 minutes until thickened
6. Stir in beans, corn, cilantro, lime juice, and let simmer for another 5 minutes
7. Delicious served with diced avocado on top