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Total Time:
Prep Time: 0 min
Cook Time: 45 min

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Ingredients

For 6 Servings

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1 tbsp olive oil
2 yellow onions, diced
2 stalks celery, diced
2 carrots, peeled, diced
1 red bell pepper, seeded, diced
4 cloves garlic, minced
2 tbsp chili powder , such as ancho or chipotle
1 tbsp pureed chipotle peppers packed in adobo sauce
28- oz(796-ml) can diced tomatoes with juices
2 cups vegetable stock
salt & freshly ground pepper
1 cup quinoa , rinsed well
14 oz (398 ml) can pinto beans
1 cup corn kernels

Directions

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1 In large, deep saucepan, heat oil over medium. Add onion, celery, carrots, bell pepper & garlic. Cook stirring, until vegetables are softened, about 7 minutes. Add chili powder & chipotles. Cook stirring, 1 minute.
2 Add tomatoes with juices & stock. Bring to boil. Season to taste with salt & pepper. Add quinoa, beans and corn. cook stirring until mixture returns to boil. Reduce heat to low and simmer until quinoa is tender about 25 minutes.

Directions

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1. In large, deep saucepan, heat oil over medium. Add onion, celery, carrots, bell pepper & garlic. Cook stirring, until vegetables are softened, about 7 minutes. Add chili powder & chipotles. Cook stirring, 1 minute.

2. Add tomatoes with juices & stock. Bring to boil. Season to taste with salt & pepper. Add quinoa, beans and corn. cook stirring until mixture returns to boil. Reduce heat to low and simmer until quinoa is tender about 25 minutes.

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