Veggie Chili with Quinoa


Adapted from Vegetarian Quinoa Chili


1/2 cup quinoa rinsed

1 cup water

1 tablespoon olive oil

1 small onion chopped

3 cloves garlic, minced

1/2 long hot pepper, diced

1 large carrot, peeled and chopped

2 stalks celery, chopped

1 green pepper, chopped

1 red pepper, chopped

1 medium zucchini, chopped

1 medium yellow squash, chopped

1 (15 oz) can corn

1 (15 oz) can black beans, drained and rinsed

1 (15oz) can chick peas, drained and rinsed

1 (15oz) can kidney beans (or pintos), drained and rinsed

3 (15oz) cans diced tomatoes

1 (15oz) can tomato sauce

3 tablespoons chili powder

1 tablespoon cumin

1 tablespoon liquid smoke

1 tablespoon cayenne pepper

1 tablespoon paprika

garnish with scallions, cheese, avocado or sour cream as you like.

1. In a medium sauce pan, combine the rinsed quinoa and water. Cook over medium heat until water is absorbed, about 15-20 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, hot pepper, carrot, celery, peppers, squash, and zucchini. Cook until vegetables are tender, about 10 minutes.

3. Add the black beans, kidney beans, chick peas, corn, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, paprika, liquid smoke, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

This chili was a HUGE hit in our house, as it is easy to make, delicious for days as a left over and can be made with any veggies, beans or spices that you like.  I mistakenly used tomato paste instead of tomato sauce and it did not matter!

YUM.  I may be trying a different chili recipe for my next creation!


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