You will love the texture the quinoa adds to this hearty chili. This easy to make fall food actually taste better the second day. Get ready to make a large pot and graze on guilt-free leftovers for days.
I found this interesting recipe scrolling the internet one day looking for some healthy comfort food. I tried it and it became a staple in my home during the cold weather season.
1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2-3 tablespoons chili powder, depending on your taste
1 tablespoon ground cumin
Salt and black pepper, to taste
Optional toppings: green onions, avocado slices, vegan-cheese, vegan sour cream, or gluten-free crackers
1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalape‚àö¬±o, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
Note-garnish the chili with green onions, avocado slices, vegan cheese, vegan sour cream,
or gluten-free crackers, if desired.
This chili freezes well.