Smoky Three-Bean Chili Quinoa

Name: Smoky Three-Bean Chili Quinoa
Prep time: 15M
Total time: 62M
Yield: 4 Servings
Ingredients: 1 cup Organic Quinoa; 2 tsp. Adobo All-Purpose Seasoning with Pepper; 1 tbsp. Extra Virgin Olive Oil; 1 cup chopped green bell peppers; 1 tbsp. Minced Garlic; 5 cans Tomato Sauce; 1 can Pinto Beans; 1 can Dark Kidney Beans; 1 can Black Beans; ¼ cup Chipotle Peppers in Adobo Sauce; 1 packet Sazón with Coriander and Annatto; 1 tsp. smoked paprika; 2 cups kale, stemmed and chopped; ½ cup thinly sliced red onion; 2 large avocados, halved, pitted, peeled and sliced; Queso Fresco; plant-based crema or Mexican crema

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If you like chili and want meatless options, prepare this flavorful Smoky Three Bean Chili Quinoa, a plant-based recipe that is not only super nutritious, but also delicious and comforting. Here, GOYA® Black Beans, Dark Red Kidney Beans and Pinto Beans combine with GOYA® Organic Quinoa and GOYA® Tomato Sauce, along with peppers, garlic, and spices, creating a symphony of flavors. Top with kale, chopped red onion and avocado. A recipe you can enjoy instantly or refrigerate and make it part of your weekly menu.

Total Time

62m

Prep Time:15m

Yields:4 Servings

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Ingredients

1 cup

GOYA® Organic Quinoa, or <a href="https://www.goya.com/en/products/organic-tri-color-quinoa/" aria-label="Goes to https://www.goya.com/en/products/organic-tri-color-quinoa/" alt="https://www.goya.com/en/products/organic-tri-color-quinoa/" tabindex="0">GOYA® Organic Tri-Color Quinoa</a>, rinsed and drained

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste

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1 tbsp.

GOYA® Extra Virgin Olive Oil

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1 cup

chopped green bell peppers

1 tbsp.

GOYA® Minced Garlic

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5 cans
(8 oz. )

GOYA® Tomato Sauce

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1 can
(15.5 oz.)

GOYA® Pinto Beans, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Black Beans, drained and rinsed

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¼ cup

GOYA® Chipotle Peppers in Adobo Sauce, minced

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1 packet

GOYA® Sazón with Coriander and Annatto

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Find in-store

1 tsp.

smoked paprika

2 cups

kale, stemmed and chopped

½ cup

thinly sliced red onion

large avocados, halved, pitted, peeled and sliced

Optional Toppings

crumbled plant-based cheese GOYA® Queso Fresco

Find in-store

plant-based crema or Mexican crema

Directions

Kitchen View

Step 1

In medium saucepan over medium-high heat, bring 2 cups water and 1 tsp. Adobo to boil. Add quinoa and bring to a simmer, stirring occasionally, until tender, about 10 minutes, strain.

Step 2

Meanwhile, heat oil in medium pot over medium heat. Stir in bell pepper and cook until tender, 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, beans, chipotle, Sazón and paprika, and bring to boil. Reduce heat. Simmer until chili thickens and flavors develop, about 20-30 minutes. Stir in cooked quinoa until combined. Season with Adobo, to taste.

Step 3

Divide chili among serving bowls. Top evenly with kale, onion and avocado. Garnish with cheese and drizzle with crema (if using).

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Recipe Tags

Smoky Three-Bean Chili Quinoa

Prep Time: 15m

Total time: 62m

Yields: 4 Servings

If you like chili and want meatless options, prepare this flavorful Smoky Three Bean Chili Quinoa, a plant-based recipe that is not only super nutritious, but also delicious and comforting. Here, GOYA® <a title="Black Beans Can" href="https://www.goya.com/en/products/black-beans-can/" data-udi="https://goya.com/en/products/black-beans-can">Black Beans</a>, <a title="Red Kidney Beans Can" href="https://www.goya.com/en/products/red-kidney-beans-can/" data-udi="https://goya.com/en/products/red-kidney-beans-can">Dark Red Kidney Beans</a> and <a title="Pinto Beans Can" href="https://www.goya.com/en/products/pinto-beans-can/" data-udi="https://goya.com/en/products/pinto-beans-can">Pinto Beans</a> combine with GOYA® <a title="Organic Quinoa" href="https://www.goya.com/en/products/organic-quinoa/" data-udi="https://goya.com/en/products/organic-quinoa">Organic Quinoa</a> and GOYA® <a title="Tomato Sauce" href="https://www.goya.com/en/products/tomato-sauce/" data-udi="https://goya.com/en/products/tomato-sauce">Tomato Sauce</a>, along with peppers, garlic, and spices, creating a symphony of flavors. Top with kale, chopped red onion and avocado. A recipe you can enjoy instantly or refrigerate and make it part of your weekly menu.

Ingredients

1 cup

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

chopped green bell peppers

1 tbsp.

GOYA® Minced Garlic

5 cans (8 oz. )

GOYA® Tomato Sauce

1 can (15.5 oz.)

GOYA® Pinto Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Black Beans, drained and rinsed

¼ cup

GOYA® Chipotle Peppers in Adobo Sauce, minced

1 packet

GOYA® Sazón with Coriander and Annatto

1 tsp.

smoked paprika

2 cups

kale, stemmed and chopped

½ cup

thinly sliced red onion

large avocados, halved, pitted, peeled and sliced

Optional Toppings

crumbled plant-based cheese GOYA® Queso Fresco

plant-based crema or Mexican crema

Directions

Step 1

In medium saucepan over medium-high heat, bring 2 cups water and 1 tsp. Adobo to boil. Add quinoa and bring to a simmer, stirring occasionally, until tender, about 10 minutes, strain.

Step 2

Step 3

Divide chili among serving bowls. Top evenly with kale, onion and avocado. Garnish with cheese and drizzle with crema (if using).

Return

Kitchen View

Smoky Three-Bean Chili Quinoa

Prep Time: 15m

Total time: 62m

Yields: 4 Servings

Ingredients

1 cup

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

chopped green bell peppers

1 tbsp.

GOYA® Minced Garlic

5 cans (8 oz. )

GOYA® Tomato Sauce

1 can (15.5 oz.)

GOYA® Pinto Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Black Beans, drained and rinsed

¼ cup

GOYA® Chipotle Peppers in Adobo Sauce, minced

1 packet

GOYA® Sazón with Coriander and Annatto

1 tsp.

smoked paprika

2 cups

kale, stemmed and chopped

½ cup

thinly sliced red onion

large avocados, halved, pitted, peeled and sliced

Optional Toppings

crumbled plant-based cheese GOYA® Queso Fresco

plant-based crema or Mexican crema

Directions

Step 1

In medium saucepan over medium-high heat, bring 2 cups water and 1 tsp. Adobo to boil. Add quinoa and bring to a simmer, stirring occasionally, until tender, about 10 minutes, strain.

Step 2

Step 3

Divide chili among serving bowls. Top evenly with kale, onion and avocado. Garnish with cheese and drizzle with crema (if using).

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Smoky Three-Bean Chili Quinoa

Ingredients

Directions

Products in this Recipe

Organic Quinoa

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Minced Garlic

Tomato Sauce

Pinto Beans

Dark Kidney Beans

Black Beans

Chipotle Peppers in Adobo Sauce

Sazón with Coriander and Annatto

Queso Fresco

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Tasty creations & seasonal delights

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Recipe Tags

Smoky Three-Bean Chili Quinoa

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