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Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4

Ingredients

• 2 Tbsp olive oil

• ½ onion, chopped

• ½ green bell pepper, chopped

• 1 stalk celery, sliced

• 2 cloves garlic, minced

• 1 Tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp cinnamon

• 1 Tbsp tomato paste

• 1 (14 oz) can diced tomatoes

• 1 Tbsp chipotle in adobo

• 1 c water

• 2 (15 oz) cans low-sodium black beans with liquid

• ¼ c quinoa

• ¼ c fresh parsley, chopped

• ¼ c fresh cilantro, chopped

• kosher salt to taste

Directions

1. In a large heavy-bottom pot, heat 1 Tbsp olive oil on medium. Sauté onions, pepper, and celery until onion is translucent.

2. Heat remaining 1 Tbsp olive oil. Add garlic and all the dry spices. Cook for a minute, stirring to make sure nothing burns. Add tomato paste, stirring.

3. Add tomatoes, chipotle, water, beans, and quinoa. Add parsley and cilantro, reserving some for garnish. Add salt. Turn up the heat, cover, and bring to a boil.

4. Once boiling, lower heat and simmer 20 minutes, until quinoa is cooked, and the chili has thickened.

5. Serve with fresh parsley and cilantro.

Nutrition: (per serving) Calories: 350 kcals | Total Fat: 9 g | Saturated Fat: 1.5 g | Sodium: 570 mg | Carb: 54 g | Protein: 16 g | Fiber: 20 g | Calcium: 150 mg | Iron: 5.7 mg | Potassium: 900 mg.

Providence Heart Guide 2023
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