This Quinoa Chili, from MakingThymeForHealth, is loaded with veggie power and healthy protein.
BEST EVER QUINOA CHILI {VEGAN AND GLUTEN-FREE}
INGREDIENTS
1 cup quinoa, soaked overnight and rinsed
2 (15 ounce) cans black beans, drained and rinsed*
1 (15 ounce) can red beans, drained and rinsed*
2 (14.5 ounce) cans diced tomatoes
8 ounces tomato sauce
3 cups vegetable broth
1 yellow onion, diced
2 bell peppers (I used one red and one green), diced
3 cloves garlic, minced
2 jalapenos, diced
1 cup corn kernels, fresh or frozen
1 tablespoon extra virgin olive oil
1 tablespoon vegan Worcestershire
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon ground chili chipotle
1 teaspoon maple syrup
salt & pepper to taste
INSTRUCTIONS
Heat the olive oil in a large pot (or Dutch oven) over medium heat. Add the onion and garlic and sauté for about five minutes.
Then add the peppers and spices and cook for another five minutes.
Next, add all of the remaining ingredients to the pot (minus the corn) and bring to a boil. Reduce heat to low and allow to simmer for thirty minutes.
Add the corn and continue to simmer for ten more minutes. Serve warm and enjoy!
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About Functional Nutrition: Functional Nutrition is an approach to healthcare that seeks to identify and address the root cause of health concerns, illness and disease. Practitioners of functional nutrition conduct thorough histories and utilize specialized tests in order to understand the unique interactions between a patient’s genetics, environment, and lifestyle factors that influence health. Treatment is individualized and cooperative (both clinician and patient play an active role) and is designed to not just relieve symptoms, but promote and optimize wellness. The goal of our Functional Nutrition program is to assess the root cause of your problems, and then to help affect a sustainable lifestyle change so you can lead a happier healthier life.

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