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.
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.