HEAT oil in Dutch oven or large deep skillet on medium-high heat. Add yellow onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
STIR in seasonings; cook 1 min. Add tomatoes, beans, peppers, corn and quinoa; stir. Bring to boil; cover. Simmer on medium-low heat 25 min. or until quinoa is tender, stirring occasionally.
REMOVE from heat. Stir in green onions and cilantro. Serve topped with cheese.
Prepare chili as directed, except do not add the green onions, cilantro or cheese; cool completely. Place in freezer container; freeze up to 1 month. When ready to serve, thaw in refrigerator overnight. Reheat before serving. Stir in green onions and cilantro. Serve topped with cheese.
Originally Submitted
8/27/2013
0 Out of 5 from
0 reviews
You can add this Chipotle-Quinoa Chili recipe to your own private DesktopCookbook.
