Here’s a new spin on chili and a wonderful meal on a rainy day ….Vegetarian Quinoa Chili
This chili is hearty and very filling. It is vegetarian and gluten-free. The beans and quinoa team up to make this chili a protein power house! I love the texture the quinoa adds to this chili.
You can top the chili with green onions, cheese, sour cream, Greek yogurt, avocado slices, chips, crackers, or serve cornbread on the side.
The chili is good, if not better, the second day. Enjoy leftovers for a few days! And if you can’t eat it all, put the chili in the freezer-it freezes well.
Vegetarian Quinoa Chili
Serves 10-12
Ingredients:
1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded and 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
Directions:
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, jalapeño, 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.
Source of inspiration: http://www.twopeasandtheirpod.com/vegetarian-quinoa-chili/
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