The temperatures are dropping and the days are getting shorter here in Seattle – and with that, I’ve been craving more warm, comforting foods. This Quinoa Chili Verde will warm you up from the inside out. It’s loaded with plant-based protein, fiber, and fresh vegetables and will provide you with a nutrient-dense, flavor-packed lunch or dinner.
1 tablespoon olive oil
1 large yellow onion, sliced
2-3 cloves of garlic
1 1/2 cups salsa verde (I used Whole Foods 365 Everyday Value Roasted Salsa Verde)
5 cups of vegetable broth
2 teaspoons sea salt
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 cup quinoa, rinsed
15 oz of cooked pinto beans
15 oz of cooked great northern beans
15 oz navy beans
15 oz kidney beans
In a medium pan heat olive oil and sauté onion and garlic until soft and browned.
Add cooked onions and garlic to a medium stock pot and then add broth, beans, salsa, and spices.
Bring all ingredients to a boil and then simmer on a medium heat for 45-60 minutes.
Garnish with fresh avocado, jalapeño, or fresh lime.