Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 3 tablespoons water 1 large white onion, diced 1 teaspoon garlic powder 1 heaping teaspoon dried oregano 1 teaspoon cumin 1 teaspoon chili powder 1 1b. tomatillos, diced or quartered or 1 can (15 oz) crushed 2 poblano or Anaheim peppers, deseeded and diced 1 cup corn (fresh off the cob, frozen or canned) 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed 1 can (15 oz) kidney beans, drained and rinsed 1 cup dry quinoa 4 cups vegetable broth salt & pepper, to taste optional garnish avocado, diced bunch cilantro, roughly chopped cashew sour cream

Preparation

• Instructions Saute: In a large pot or dutch oven, heat oil/water over medium heat and saute onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant. Simmer: Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 20 – 25 minutes. Remove from heat, uncover and let rest a few minutes before serving. Serve in individual bowls topped with garnish of choice. Pairs well with cornbread too, either on the side or broken up in your chili! Serves 4 – 6 Store: Leftovers can be stored, covered, in the refrigerator for up to 4 – 6 days. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 – 3 months.