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Ingredients

  • 1 cup cooked quinoa
  • 1/2 tbsp EEVO
  • 1/2 onion
  • 2 garlic cloves
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 (15 oz) can tomato sauce
  • 1 1/2  cups water
  • 1/2  (7 oz) can diced green chiles
  • 1 Tbsp chili powder – I added a bit more at the end
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp granulated sugar
  • 1/4 tsp ground coriander
  • 1/4 tsp cayenne pepper- I added more at end
  • Salt and freshly ground black pepper, to taste
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/4 cup cilantro, chopped
  • Cheese for topping and/or Greek yogurt

Directions

Heat olive oil in a  over medium-high heat. Add onion and cook til tender, add in garlic. Add in diced tomatoes, tomato sauce, cooked  quinoa, water, green chiles, chili powder, cumin, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.

Add in all beans and cilantro  and cook until heated through.  I added more water, chili powder and cheyenne.

Add cheese and Greek yogurt (for sour cream)

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I put in myfitnesspal as 6 servings:  (without toppings)

Calories: 208

Fat: 2.2

Carbs: 37.1

Protein: 10.7