| 22 | 63 | 405 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 48 min | 4 |
| 2 gm | White onion (chopped) |
| 2 1/2 tbsp | Chili powder |
| 1 1/2 tsp | Paprika, smoked |
| 1 1/2 tsp | Garlic powder |
| 2 tsp, ground | Basil, dried |
| 1/4 tsp | Chipotle seasoning |
| 2 tbsp | Cumin |
| 1/2 tsp | Oregano, dried |
| 1/4 tsp | Black pepper |
| 2 tbsp | All-Purpose Salt Free Seasoning Salt, McCormick |
| 2 cup chopped | Red bell pepper |
| 1/4 pepper | Ancho, poblano, pepper |
| 2 can(s) (14oz) | Diced tomatoes, low sodium, canned |
| 1 can (14 oz) | Fire Roasted Diced Tomatoes |
| 2 tbsp | Soy sauce, tamari |
| 1 tsp | Salt |
| 1/2 tsp | Liquid smoke |
| 4 cup | Water |
| 2 tbsp | Lemon juice |
| 1/3 cup | Quinoa, uncooked |
| 3 cup | Black beans, canned (rinsed and drained) |
| 2 cup | Frozen yellow corn kernels |
1. Add 2 TBSP water and onion to a large, lidded cooking pot.
Sauté the onion over medium heat for about 3 minutes.
2. Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of water to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more water if the spices are burning at all.
3. Stir in the bell and poblano peppers. Simmer about 7 minutes.
Add the canned tomatoes, soy sauce, salt, liquid smoke and water.
Loosely lid the pot and simmer about 10 minutes, stirring occasionally.
4. Stir in the lemon juice, quinoa, black beans, walnuts and corn.
Reduce the heat to medium low, lid the pot and simmer about 25 minutes, stirring occasionally.
Add enough water to make it the consistency you like as you need to.
5. Serve with your favorite toppings like fresh cilantro, avocado or vegan cheese shreds.
Beans
are a great source of plant-based protein and are very high in fibre
| Grain | 0.7 |
| Meat Alternative | 1.0 |
| Vegetables | 5.2 |
