Ingredients
| 2 tsp | vegetable oil | 10 mL |
| 2 cups | chopped onions | 500 mL |
| 4 | cloves garlic, minced | 4 |
| 3 tbsp | chili powder | 45 mL |
| 11⁄2 tbsp | ground cumin | 22 mL |
| 2 tsp | dried oregano | 10 mL |
| 11⁄2 tsp | chipotle chile powder | 7 mL |
| 3 | cans (each 14 to 19 oz/398 to 540 mL) black beans, drained and rinsed | 3 |
| 1 cup | quinoa, rinsed | 250 mL |
| 1 | can (28 oz/796 mL) crushed tomatoes | 1 |
| 3 cups | ready-to-use reduced-sodium vegetable or chicken broth (GF) | 750 mL |
| 1 tbsp | finely grated lime zest | 15 mL |
| 1⁄4 cup | freshly squeezed lime juice | 60 mL |
| Fine sea salt and freshly ground black pepper | ||
| 1 cup | plain Greek yogurt | 250 mL |
| Suggested Accompaniments | ||
| Fresh cilantro leaves | ||
| Chopped green onions | ||
| Chopped radishes | ||
| Crumbled queso fresco |
Instructions
- In a large pot, heat oil over medium-high heat. Add onions and cook, stirring, for 6 to 8 minutes or until softened. Add garlic, chili powder, cumin, oregano and chipotle chile powder; cook, stirring, for 1 minute.
- In a small bowl, coarsely mash one-third of the beans with a potato masher or fork. Stir mashed beans, whole beans, quinoa, tomatoes and broth into the pot. Bring to a boil. Reduce heat and simmer, stirring often, for about 30 minutes to blend the flavors.
- Stir in lime zest and lime juice. Season to taste with salt and pepper. Serve topped with yogurt and any of the suggested accompaniments, as desired.
If using the larger 19-oz (540 mL) cans of beans, you may want to add up to 1⁄2 cup (125 mL) vegetable broth or water to thin the chili.
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