High-Protein Black Bean and Quinoa Chili

• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 90
  1 1/2 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 92
  2 tbsp tomato paste

  Bionaturae, Organic Tomato Paste, 7 oz (200 g)92$3.29Buy from Vitacost
• 89
  2 tbsp chili powder

  Organic Chili Powder89$28.47Buy from Spicely Organics
• 90
  1 tbsp ground cumin

  Organic Cumin Ground90$9.99Buy from Spicely Organics
• 91
  1 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 78
  28 oz canned crushed tomatoes

  Bianco Di Napoli Organic Crushed Tomatoes - 28 OZ78$11.42Buy from Juneau Natural
• 72
  2 1/2 cups vegetable broth

  Vegetable Broth, Org, 32 oz72$4.69Buy from Natures Pick Market
• 93
  1 cup quinoa, rinsed and drained

  Organic Quinoa 12oz (340g)93$9.95Buy from Health Ranger Store
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 82
  400 g canned black beans, rinsed and drained

  Ceres Organics Black Beans - 400g82$3.00Buy from L'Organic
• 79
  400 g canned red kidney beans, rinsed and drained

  Organic Kidney Beans79$4.29Buy from Jovial Foods, Inc

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Place the quinoa in a fine-mesh sieve and rinse thoroughly under cold water; rinse and drain the canned black beans and canned red kidney beans, setting them aside.

2. 2

   Warm the avocado oil in a large Dutch oven over medium heat for 1 minute, then add the minced garlic and cook for 1 minute, stirring constantly until fragrant and lightly sizzling.

3. 3

   Add the tomato paste, chili powder, ground cumin, and garlic powder to the pot, stirring constantly for 2 minutes over medium heat until the spices darken slightly and become deeply aromatic.

4. 4

   Pour in the vegetable broth and canned crushed tomatoes, then stir in the rinsed quinoa, salt, and black pepper, bringing the mixture to a vigorous boil over medium-high heat for about 3 minutes.

5. 5

   Lower the heat to medium-low, cover the pot with a tight-fitting lid, and simmer gently for 14 minutes until the quinoa is tender and its delicate germ ring unfurls.

6. 6

   Remove the lid and fold in the drained canned black beans and canned red kidney beans; simmer uncovered over medium heat for 5 minutes, stirring often, until the beans are hot and the chili thickens.

7. 7

   Take the pot off the heat, and allow the chili to rest for 4 minutes to let the flavors settle and deepen before ladling into bowls.