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Makes: 6-8 servings || Takes: 50 Minutes
2 cups cooked quinoa
1 Tbsp extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
2 cups broth
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar
1/2 tsp ground coriander
1/2 tsp cayenne pepper
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
Juice of 1 lime
Add olive oil to a cast iron pot over medium-high heat. Wait until it is heated, then add the diced onions. Sautée until they are both tender and translucent, 3-5 minutes.
Add minced garlic and sautée 1 minute more.
Add tomato sauce, diced tomatoes, quinoa, broth, green chilis, chili powder, cumin, cocoa, paprika, sugar, coriander, and cayenne pepper.
Stir, then bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes.
Uncover and add all beans, corn, and lime. Stir and cook and until heated through.
Top individual servings with sour cream, diced avocado, and shredded cheddar cheese.
Store leftovers in an airtight container in the refrigerator.