Healthy Vegetarian Quinoa Chili

• Meat

  • 1 All the toppings your heart desires

• Produce

  • 15 drained and rinsed oz 1 can black beans
  • 1 cup Corn, frozen or fresh
  • 4 cloves Garlic
  • 1 Green bell pepper
  • 1 tsp Oregano, dried
  • 1 Red bell pepper
  • 2 cups Tomatoes
  • 2 cups Yellow onion

• Canned Goods

  • 1 Veggie broth or tomato sauce to adjust chili thickness
  • 1 1/2 cups Water or veggie broth

• Condiments

  • 15 oz 1 can spicy chili beans with sauce, spicy

• Pasta & Grains

  • 1 cup Quinoa, red

• Baking & Spices

  • 2 tbsp Chili powder
  • 1 Jalapenos or cayenne pepper
  • 1/2 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

Found on peasandcrayons.com

Description

Ingredients

• 2 cups yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 TBSP olive oil
• 2 cups crushed tomatoes
• 1 cup corn [frozen or fresh]
• 1 can spicy chili beans with sauce [15 oz]
• 1 can black beans, drained and rinsed [15 oz]
• 2 TBSP chili powder
• 1 TBSP cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika, plus extra to taste
• salt and pepper to taste
• 1 cup quinoa [red, white, or a mix of both]
• 1.5 cups water or veggie broth
• EXTRAS:
• diced jalapenos or cayenne pepper for a kick
• veggie broth or tomato sauce to adjust chili thickness
• all the toppings your heart desires!
• i]adapted from [kraftrecipes.com [/i]

Directions

• Chop your peppers and onion and mince your garlic.
• Heat a tablespoon of oil in a Dutch oven or a large pot on medium-high heat.
• Add onions, peppers, and garlic and cook for about 5 minutes to tenderize the veggies.
• Next add crushed tomatoes, corn, chili beans, black beans, and spices; stir to mix.
• Reduce heat to medium-low and simmer, covered, for 25-30 minutes.
• While your chili simmers, rinse your quinoa.
• Add quinoa to a small pot with water or vegetable broth to boil [1.5 cups] and bring to a rolling boil.
• Once boiling, reduce heat to lowest setting and cover [with the lid propped open a bit to vent] for 12-13 minutes or until quinoa is fluffy. Fluff with a fork and add to the pot of chili.
• Total cook time for the chili will be about 25-30 minutes but feel free to leave it simmering on the stove for a little longer, on the lowest setting, if desired to mingle the flavors even further.
• Scoop out a bowlful, pile on the toppings, sit back, and enjoy!