1 (8-oz) can Publix Greenwise organic tomato sauce
1 (1.25-oz) packet low-sodium chili seasoning
1 lime (optional)
Chop onion, green bell pepper, garlic, and cilantro.
Cut corn from cob (about 1 1/2 cups).
1. In a medium saucepan bring 2 cups vegetable stock to a boil. Add quinoa; reduce heat to medium. Simmer 12–15 minutes or until water has been absorbed. Cover and set aside.
2. Meanwhile, preheat large stock pot on medium-high 2–3 minutes. Place oil in pot; add onions, peppers, corn, and garlic. Cook and stir 4–5 minutes or until tender and lightly browned.
3. Reduce heat to medium-low; stir in beans, tomatoes, tomato sauce, remaining 1 cup stock, chili seasoning, and quinoa. Simmer 20 minutes; stir in cilantro. Serve with a wedge of lime (makes 8 servings).
*Chili freezes very well.
Optional Toppings: avocado, green onions, low fat shredded cheese, sour cream/Greek yogurt, or hot sauce.