This recipe made its way into our lives after a solid day of working in cool, cloudy conditions. It seemed like a Chili sort of day, and this recipe matched up with what I had in the fridge. This came out well, and I enjoyed it quite a bit.
This recipe is based on a recipe from Two Peas and Their Pod, found here: http://www.twopeasandtheirpod.com/vegetarian-quinoa-chili/
If you like spice, their version would be slightly spicier. Mine was very mild and sweet.
Serves 10 – 12
Total time: roughly 55 minutes
1/2 dry quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 large carrot, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
1 yellow summer squash, chopped
about a cup of baby bella mushrooms if they happen to be lying around your kitchen
2 (15 oz) cans of black beans, drained and rinsed
1 (15 oz) can of red kidney beans, drained and rinsed
1 (28 oz) can diced tomatoes
1 (28 oz) can crushed tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
salt and black pepper to taste
Required topping: grated cheddar cheese, abundantly
Optional toppings: scallions, tortilla chips
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, carrot, celery, peppers, summer squash, mushrooms, and zucchini. Cook until vegetables are tender, about 10 minutes.
3. Add the black beans, kidney beans, and tomatoes. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
4. Don’t forget to cover it with cheese. Or sour cream, if you’re into that sort of thing.