Ingredients
Scale
- 1 cup quinoa, uncooked
- 2 cups water
- 1 12 oz. jar roasted red peppers, pureed
- 1 red pepper, chopped into bite-sized pieces
- ½ large red onion, finely diced
- 1 serrano pepper, finely diced
- 1 tablespoon minced garlic
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can northern white beans, drained
- 1 15 oz. can kidney beans, drained
- 3–4 tablespoons chili powder
- ½ teaspoon sea salt
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 2 tablespoons maple syrup
Instructions
- Place quinoa and water in a large pot and turn to high heat. Bring to a boil.
- While the quinoa is heating up, prep roasted red peppers. Place entire jar (including liquid) into a food processor and process on high for about a minute or until pureed. Set aside.
- Once the quinoa is boiling, reduce to medium heat and add the rest of the ingredients. Cover and let boil for about 15 minutes.
- Then, turn down to low and let simmer, covered, for an additional 15 minutes.
- Serve with plain Greek yogurt, diced red onion, green onion, and tortilla chips!
- Prep Time: 15 minutes
- Cook Time: 45 minutes