Attention, Attention! Here is my new favorite chili recipe. After a really rough couple of days, I woke up today feeling pretty good and couldn’t wait to get in the kitchen. This was the perfect thing to make because I really needed to restore my nutrient supply. This is packed with veggies, which I love. The quinoa and beans make this a high in protein dish as well. I was going to make cornbread to go with it, but I think its filling enough with all the toppings as well as if you eat it with chips. Aside from chopping (which I always recommend doing in the beginning) this recipe is pretty easy. It makes so much that you can enjoy it for days, share it with friends, or freeze it.
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno pepper, diced (next time I will use two because I like a little extra kick)
- 1/4 cup Italian parsley, chopped
- 2 ears fresh corn, kernels cut off (you can use a can of corn also, I prefer fresh)
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 can chili beans (I like the ones in hot sauce, or you can skip chili beans and add two cans of black beans)
- 2 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2-3 tablespoons chili powder, depending on your taste
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Great toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.
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 and all veggies. Cook until vegetables are tender, about 10 minutes.
3. Add the beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, red pepper, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
This chili freezes well.