Chili

This hearty chili is made with beans, vegetables, and quinoa. Meat lovers and vegans will love this chili!

Ingredients:
•1/2 cup quinoa, rinsed
•1 cup water
•1 tablespoon unsalted vegetable broth or water
•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 substitute and black pepper, to taste
•Optional toppings: green onions, avocado slices, 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. Heat a large pot, add the tablespoon of broth and 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. Add a bit of water or broth as needed to prevent sticking, but allow caramelization.
   3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt substitute, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
   Note-garnish the chili with green onions, avocado slices if desired. This chili freezes well.
   Serves 10-12.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

Please click on follow so that I can continue to provide you with great recipes, tips and hacks!

If you would like help to learn other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!