3 cans black beans, low sodium, rinsed or soaked and cooked
1 cup quinoa, uncooked, rinsed
3 cups water
2 cups water
1 can corn, rinsed
1 can diced tomatoes
1 fresh cilantro, chopped
1 minced garlic
1 green pepper, chopped
1/2 medium onion, diced
2-3 chili powder
1 cumin powder
1 onion powder
1/2 ground pepper
1/2 salt
DIRECTIONS
Place all ingredients in a large Turn heat to medium-high and bring to a boil. Then, cover and let simmer on low for about an hour. Serve with diced green onions and avocado.
Let’s Talk Nutrition:
High-Quality Plant-Based Protein: Black beans and quinoa are great sources. They provide essential amino acids, making them good for vegetarians and vegans. Protein is necessary for muscle repair, tissue health, and body function.
Fiber, Vitamins, Minerals, and Antioxidants: This chili contains black beans, corn, tomatoes, cilantro, green pepper, and onions. These nutrients boost digestion, immunity, and well-being. Also, low-sodium black beans can help manage sodium intake.
