Salsa Verde Quinoa Chili
This Salsa Verde Quinoa Chili is a delicious one-pot vegetarian meal loaded with white beans, potatoes, quinoa, and tomatoes. Serve with all your favorite toppings. Gluten-free.
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 8-10 baby potatoes, halved and quartered
- 4 cloves garlic, minced
- 1 (16oz) jar green salsa
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 4 cups vegetable stock
- 1 cup white quinoa
- 2 cans (15oz) white beans, drained and rinsed
- salt and pepper, to taste
- grated cheese
- chopped or sliced avocado
- fresh cilantro
- sliced jalapeno
- corn tortilla chips
In a 4-qt saucepan, heat olive oil over medium heat. Add onion and potatoes, stirring occasionally, until onions become translucent and potatoes start to soften, about 10 minutes.
Add the garlic, followed by the cumin, chili powder, and dried oregano. Add green salsa and tomatoes. Stir. Add the vegetable stock and quinoa, stir to combine. Bring to a boil.
Once at a boil, reduce heat to medium-low, add beans, and cover. Simmer until quinoa is tender, about 20-25 minutes.
Stir to evenly combine and add salt and pepper to taste. Serve in bowls with toppings of choice. Note - when reheating leftovers, you may want to add additional liquid.