For Elimination Diet - use water or vegetable broth to saute vegetables and not the coconut oil.
6 - 8 servings
1 cup organic quinoa cooked according to package directions
1 can organic black beans
1 can organic kidney beans
1 small purple onion, diced
2 14.5 ounce cans organic fire roasted diced tomatoes
1 can diced green chilies
1 tablespoon coconut oil (use water or vegetable broth rather than oil for the Elimination Diet)
5 green onions, diced
1/2 cup chopped fresh cilantro
1 cup organic; low sodium vegetable broth
1 tablespoon minced garlic
1 teaspoon crushed oregano
2 tablespoons red chili powder
2 tablespoons cumin powder
2 teaspoons Ancho chili powder - or hot chili sauce or Cayenne powder according to your taste
2 teaspoons pink salt
crushed black pepper
Cook quinoa according to package directions.
While quinoa is cooking saute purple onion & minced garlic in coconut oil (or broth) until very soft and cooked thoroughly. You don't want crunchy onions in your chili. If they seem to become dry, add a small amount of the vegetable broth to soften and continue cooking.
Add green onions and cook to blend & soften another 1-2 minutes.
Add green chilies & fresh cilantro, stir to blend.
Add the 1 cup vegetable broth, 2 cans of fire roasted tomatoes, black beans and kidney beans and the spices and mix thoroughly. Cook 10 - 15 minutes to allow spices and ingredients to blend well and soften the beans.
At this point taste your tomato, bean, spice mixture and add more seasons if you desire. Cook until vegetables are soft and cooked thoroughly.
Add cooked quinoa - mix thoroughly and heat through. Add more broth if necessary to make a nice, thick chili consistency.
Taste & adjust seasons and serve.
Serve with a little fresh lime & extra chili sauce if desired and enjoy!!!