Ingredients
1 tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
1 medium bell pepper, stem/seeds removed, finely chopped
3 tbsp. chili powder
1 tsp. ground cumin
1 bay leaf
1/2 tsp. kosher salt
1 can diced tomatoes, with juice
1/4 c. Silk Original Cashewmilk
2 cans black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 c. Uncooked Quinoa
2 3/4 c. vegetable stock
Freshly ground black pepper (optional)
Preparation
Step 1Heat olive oil in a large pot over medium-high heat. Add onion and pepper, reduce the heat to medium, and cook, stirring occasionally, until very soft, about 10 minutes. Step 2Stir in chili powder, cumin, bay leaf, and salt. Cook, stirring often, until spices are fragrant, about 1 minute. Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, 25 to 30 minutes or until thick.Step 3Add Silk® Original Cashewmilk, beans, quinoa, and stock, and cook for 20 minutes. Taste and add more salt or pepper as needed.
