Ingredients
Scale
- 1 tablespoon chili powder blend
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried oregano
- ¼ teaspoon cinnamon
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 medium parsnips, peeled and diced
- 2 sweet bell peppers (red, yellow and/or orange), diced
- Salt and freshly ground black pepper to taste
- 1 jalapeño pepper, seeded and finely chopped
- 3 garlic cloves, finely chopped
- 1 (28-ounce) can diced tomatoes
- 3 cups low sodium vegetable or chicken broth
- 2 large cilantro sprigs
- 1 (15-ounce) can pinto beans or black beans, drained and rinsed
- 1 to 1½ cups cooked quinoa
- For serving: sliced avocado, sliced scallions, shredded cheese, sour cream or Greek yogurt, crushed tortilla chips, and/or hot sauce
Instructions
- Mix spices in a bowl: chili powder, cumin, coriander, oregano, and cinnamon.
- Heat olive oil in a saucepan over medium-high heat and cook onion, carrots, parsnips, and bell peppers until soft.
- Add jalapeño and garlic; stir for a minute, then mix in the spices cooking for another minute.
- Add diced tomatoes and broth, bring to a boil; then simmer for 5 minutes.
- Stir in beans and quinoa, adjust seasoning, and cook until warmed through.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust the amount of jalapeño for desired spice level.
Simmering longer enhances the flavors.
Using day-old quinoa improves texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 10
- Cholesterol: 0