4-5medium organic red potatoes,chopped into 1 inch squares (skin left on)
2cans of black beans,rinsed and drained
1cancorn,drained
1/2cupquinoa
3teaspoonscumin
2teaspoonschili powder
1/2teaspoonmexican oregano,optional
avocado and Greek yogurt for serving
Instructions
Saute the celery, garlic, and onion together in the oil, on medium heat, for about 5 minutes or until the onion is translucent.
Add cans of tomato and the chopped potatoes*. Stir to combine.
Add 4 cups of water and the drained black beans and corn.
Sprinkle the 1/2 cup of quinoa on top of the chili and stir to combine.
Whisk in spices.
Bring to a boil, then simmer on medium low, partially covered for about 20-30 minutes.
Serve with fresh avocado and swirl in Greek yogurt into each bowl.
Notes
If you buy organic red potatoes (no pesticides) leave the skins on for added fiber and potassium. The skins are loaded with disease-fighting nutrients and weight-friendly fiber.