Vegetarian chili with Quinoa and black beans – Wednesday weekly recipe post

Vegetarian chili with Quinoa and black beans

qinoachi

The stuff you need:

  • 1 cup uncooked organic quinoa, rinsed
  • 2 cups veggie stock
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 2 TBS chili powder
  • 1 TBS ground cumin
  • 1 TBS unsweetened cocoa powder
  • 1/2 tsp cinnamon
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) can black beans,rinsed and drained
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 2-3 jalapeno peppers, seeded and minced (may leave seeds in for increased for spice)
  • 2 TBS minced chipotle peppers
  •  Salt and black pepper to taste
  • 1 cup frozen corn
  •  Chopped cilantro, sliced avocado, greek yogurt, shredded cheddar cheese, diced red onions, hot sauce for garnishes/accoutrements (optional)

What to do with the stuff :

  • Bring the quinoa and veggie stock to a boil in a saucepan over high heat
  • Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside
  • Heat olive oil in a large pot over medium heat
  • Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes
  • Add the garlic, chili powder, unsweetened cocoa, cinnamon and cumin; cook and stir 1 minute to release the flavors
  • Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, & chipotle pepper
  • Season to taste with salt and pepper
  • Bring to a simmer over high heat, reduce heat to low, cover, and simmer 30 minutes.
  • After 30 minutes add thawed corn
  • Cook to heat the corn through
  • Stir in the reserved quinoa
  • Remove from the heat
  • Serve with above-mentioned accoutrements, as per your taste/preference (leave out yogurt and cheese for dairy free)
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