Vegetarian Quinoa Chili
Ingredients:
1/2 cup quinoa
1 cup water or vegetable broth
2 teaspoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/4 cup water or vegetable broth
3 cloves garlic, minced or pressed
1 jalapeno pepper, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 oz) can black beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
3 (15 oz) cans diced tomatoes
1 (8 oz) can tomato sauce
1 Tablespoon ground cumin
1-3 Tablespoons chili powder
1-2 Tablespoons cayenne pepper (optional)
Salt and Black Pepper to taste
Directions:
In a medium sauce pan combine the quinoa and 1 cup broth.
Bring to a boil, reduce heat and simmer until liquid is absorbed, 15-20 minutes.
In a large pot heat the olive oil add the onion, carrot and celery in a mirapoix. Deglaze the pan with 1/4 cup broth.
Add the garlic, peppers and zucchini to the pot. Cook about 10 more minutes until the vegetables are heated and beginning to soften.
Add the beans, tomatoes and tomato sauce. Mix well.
Season with the cumin, chili powder, cayenne and salt and pepper.
Simmer chili on low for at least 30 minutes.
Serve hot.
Tips and Hints:
- If you are timid with heat remove the seeds and membranes from the jalapeno.
- Do NOT omit the chili powder, if you don't like the heat level just use only 1 Tablespoon. This adds a depth of flavor that makes the chili taste good.
- You can add optional toppings such as: green onion, diced avocado, shredded cheese, sour cream, Greek yogurt, crackers, etc. to your bowl when serving.
- This would be fantastic with a good corn bread.
