Vegan Chipotle Chili

Ingredients
2 tablespoons avocado oil (or olive oil)
1 white onion, diced
1 tablespoon garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (12-ounce) can corn
2 cups vegetable broth (low sodium)
1 (8-ounce) can chipotle sauce (not chipotle in adobo sauce)
2 large tomatoes, diced
2 cups quinoa, cooked
2 tablespoons fresh lime juice
Avocado, for topping
Cilantro, for topping
Directions

1. In a large pot, heat avocado oil and sauté onions and garlic. Cook until onions becomes translucent.
2. Add beans, corn, vegetable broth, chipotle sauce, tomatoes, and salt.
3. Simmer for 10 minutes until tomatoes get tender.
4. Add quinoa and lime juice, then continue to heat another 5 minutes.
5. Top with avocado and cilantro. Sprinkle of additional salt if desired. Serve warm.

*Nutrition analysis done without toppings.

NUTRITIONAL INFO	PER SERVING
Calories	440 (80 from fat)
Total fat	9g
Saturated fat	1.5g
Cholesterol	0mg
Sodium	880mg
Carbohydrate	74g (18g dietary fiber, 9g sugar)
Protein	19g

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