====== Low Sodium Vegetarian Chili ======

This low-sodium vegetarian chili is loaded with delicious, vibrant fresh ingredients for a hearty meal you will love. The natural flavors of all the ingredients combine to create a chili experience you will love, without all the added sodium.

Prep Time 20 minutes mins | Cook Time 30 minutes mins | Servings 4 -6 servings

===== Ingredients =====

  * ½ cup fresh or frozen corn kernels (thawed according to package directions)
  * 1 tablespoon olive oil
  * 1 medium white onion diced
  * 1 medium poblano pepper diced
  * 1 medium stalk of celery diced
  * 1 medium carrot diced
  * ½ cup diced orange red, or yellow bell pepper
  * 1 small or medium jalapeno seeds and ribs removed, and diced
  * ¾ teaspoon freshly ground black pepper
  * 1 tablespoon chili powder no-salt
  * 2 teaspoons ground cumin
  * 1 teaspoon onion powder
  * ½ teaspoon garlic powder
  * 1 15 oz. can no-salt added diced tomatoes, or 2 large beefsteak tomatoes, diced
  * 1 15oz. can no-salt added black beans
  * 3 cups unsalted vegetable broth
  * 2 bay leaves
  * ½ cup red or white quinoa very well rinsed

===== Instructions =====
 
  - Heat a small skillet over medium heat until hot. Add in the corn, and let sit undisturbed for 1-2 minutes, or until lightly charred. Flip, and repeat. Reserve corn.
  - Preheat the olive oil in a large Dutch oven over medium heat until it shimmers. Add in the onion, poblano, celery, carrot, and jalapeno. Season with freshly ground black pepper.
  - Cook until vegetables are softened, approximately 5-7 minutes.
  - Stir in the chili powder, cumin, onion powder, and garlic powder.
  - Stir for 1 minute to bloom the spices.
  - Add in the canned or fresh tomatoes, reserved corn, black beans, broth, and bay leaves.
  - Simmer for 10 minutes, or until warmed through.
  - Add in the quinoa, and simmer for 15-20 minutes, or until cooked through.
  - Garnish with cilantro, onion, and jalapeno.

source: https://easylowsodiumrecipes.com/low-sodium-vegetarian-chili/