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10 minutes
30 minutes
40 minutes
- 2 cups beef broth, divided
- 1 (1.25 ounce) package chili seasoning mix
- 1 tablespoon coconut oil
- 1 cup quinoa, rinsed
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (15 ounce) can tri-bean blend
- 1 (7 ounce) can diced green chilies
- 0.5 cup frozen corn
- Combine 1 cup beef broth with chili seasoning mix, whisk until well blended.
- In a pot over medium-high heat, melt coconut oil. Add quinoa and cook in the fragrant oil until lightly toasted, about 1 minute. Stir in broth-seasoning mixture, remaining beef broth, and tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 20 to 30 minutes until quinoa absorbs most of the liquid.
- Combine the bean blend, green chilies, and corn with the quinoa mixture and cook over low heat until fully heated, approximately 5 to 10 minutes.
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