Quinoa Black Bean Chili
|1 Tbsp olive oil||3/4 cup(s) sweet onion, chopped|
|8 4/5 Oz Central Market Bulgur & Quinoa Quick Cook Grains||14 1/2 Oz petite diced tomatoes|
|1 Tbsp fresh garlic, minced||2 Oz chopped green chiles|
|2 1/2 cup(s) Central Market Organics Chicken Broth||3 Tbsp Texas Brew El Chili Catrin Sauce- All Purpose|
|1 Tsp Adams Reserve Texas Brisket Rub||15 Oz no salt black beans|
|8 Oz frozen sweet corn||1/2 cup(s) fresh cilantro, finely choppeds|
- Heat a large pot over medium-high heat. Add oil and onions. Sauté 4 to 5 minutes, or until onions
begin to soften.
- Add grains, tomatoes, garlic, chiles and broth to pot. Cover and bring to a simmer 10 to 12 minutes.
- Uncover. Add Catrin sauce, brisket rub, black beans and corn to pot. Simmer uncovered another 5
minutes just to heat through. Remove from heat. Add cilantro and stir through. Enjoy!
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This recipe was developed in partnership with H-E-B.