Vegetarian Quinoa Chili
This was so so good, and the first time I made anything like it. I will most definitely make this again!!
1 cup quinoa
2 cups of water (or vegetable stock, for more flavor)
1 tbsp vegetable oil (I used olive oil)
2 onions, chopped
4 cloves garlic, chopped
2 tbsp chili powder
1 tbsp ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can tomato sauce, no salt added
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
2 cups frozen corn
salt and ground black pepper to taste
Optional topping: scallions, cilantro, sour cream/greek yogurt, shredded cheese, avocado, ETC.
-Rinse quinoa well and strain. Put quinoa and water/vegetable broth in a pot and bring to a boil. Reduce heat and cover and simmer until quinoa is tender and water is absorbed (about 15 minutes). Set aside.
-Heat vegetable oil in a large pot. Stir in onions until translucent (about 5 minutes). Add garlic, chili powder, and cumin. Cook and stir for about 1 minute, until flavors come out. Stir in the red bell pepper, yellow bell pepper, zucchini, and jalapeno pepper. Stir and cook for a few minutes. Add tomatoes, black beans, kidney beans, and tomato sauce. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
-After 20 minutes, stir in the quinoa and corn. Cook to reheat the corn for 5 minutes.
-Remove from heat, spoon chili into bowl and top with cilantro, scallions, shredded cheese, and some sour cream. AND EAT IT ALL UP. nom nom.
I have so much leftover so I will freeze some of it. But for dinner tonight I made baked spaghetti squash, added some raw mixed greens, and topped it with the chili. You can also make a “sloppy joe” with the chili, or just eat it on its own!