2 15ouncecans white kidney beanscannellini beans, rinsed and drained
1 15ouncecan garbanzo beanschickpeas, rinsed and drained
2cupslow sodium vegetable broth
1cupfrozen corn
1tablespoonfresh lime juice
Coarse kosher salt and freshly ground black pepper
Monterey Jack Cheese(optional)
Fresh cilantro(optional)
% plain Greek yogurt(optional)
Whole grain tortilla chips(optional)
Instructions
In a 2 quart saucepan, bring quinoa and water to a boil over high heat. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes.
Meanwhile, heat olive oil in a large pot or dutch oven over medium high heat. Add the onion and cook, stirring, until softened, 5 minutes. Reduce the heat to medium and add the garlic and jalapeño. Cook, stirring, for one minute. Add the cumin and chili powder and cook, stirring, for another minute.
Add the beans, broth, corn, lime juice, and quinoa. Season with salt and pepper and stir gently to combine. Bring the mixture to a boil, reduce the heat, and simmer uncovered, stirring occasionally, for about 30 minutes. If you prefer your chili more like soup, add an additional cup or two of broth.
Serve chili in bowls topped with a sprinkling of monterey jack cheese, fresh cilantro, and crushed whole grain tortilla chips, or swirl in a spoonful of plain Greek yogurt.