Quinoa Chili

Ingredients:

Serves: 10

1/2 cup quinoa
1 cup water
1 TB olive oil
1 small red onion, chopped
3 cloves garlic
1 large carrot, peeled and chopped
2 celery stalks
1 green bell pepper
1 small jalapeño pepper, seeded and diced. 
2 zucchini
1 15oz. can of black beans
1 15oz. can of kidney beans
2-3 15oz. cans of diced tomatoes
1 15oz. can of tomato sauce
3 TB chili powder
1 TB cumin
salt and pepper to taste


Best served with green onions and greek yogurt.


Directions:


1. In a medium sauce pan combine quinoa and water and cook over medium heat, about 15 minutes.
2. In a large pot heat up the olive oil and sauté the onion and garlic for about 5 minutes then add the carrot, celery, peppers and zucchini and cook until soft.
3. Add all the canned items: beans and tomatoes. Stir in cooked quinoa and add the chili powder, cumin and salt and pepper.
4. Simmer the chili on low for 30 minutes and serve warm.  Freezes well.

Idea inspired by: http://www.twopeasandtheirpod.com/vegetarian-quinoa-chili/


Really Tasty with Bob's Mill Gluten-free Corn Bread, add a can of cream corn to the mix.