This beautiful vegetarian chili is a welcome change from the typical bean stew. Add a slice of cornbread and you’ve got the perfect comfort food.

Ingredients

1 Tbsp olive oil – $0.11
3 cloves garlic, minced – $0.12
1 onion, diced – $0.38
2 cups quinoa, cooked – $0.74
2 (14.5 oz) cans diced tomatoes – $1.56
1 (15 oz) can tomato sauce – $0.88
1 (4.5 oz) can diced green chiles – $0.68
1 1/2 Tbsp chili powder – $0.18
2 tsp cumin – $0.04
1 1/2 tsp paprika – $0.04
1 1/2 tsp sugar – $0.01
1/2 tsp cayenne pepper – $0.02
1/2 tsp ground coriander – $0.02
1-2 cups water
1 (15 oz) can kidney beans, drained and rinsed – $0.68
1 (15 oz) can black beans, drained and rinsed – $0.68
1 (15 oz) can corn, drained – $0.68
3 Tbsp fresh cilantro, chopped – $0.11
1 lime, juiced – $0.25

Optional toppings

Avocado
Sour cream
Cheese

Directions

1. Heat olive oil in a large pot over medium heat. Add garlic and onion. Cook until onions become translucent.

2. Stir in quinoa, diced tomatoes, tomato sauce, green chilies, chili powder, cumin, paprika, sugar, cayenne pepper and coriander. Cover ingredients with 1 to 2 cups of water. Season with salt and pepper to taste.

3. Reduce heat to low. Cover and simmer until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes. Serve immediately with avocado, cheese, sour cream and cilantro.

Serves: 6-8

Total Cost: $7.18