Vegan Quinoa Chili

I simply love this dish and we eat year round - even in the hot summer time!  Why? Because it is fairly simple to make and makes a ton! I always have plenty left over for lunches the next day and then can freeze a good portion for a later dinner. So it saves me time in the long run. My kids eat it too.  They like theirs topped with cheese and I'm definitely ok with that.

Here is What You Need:

1/2 cup quinoa, rinsed

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 large carrot, peeled and chopped (I forgot this in the pictures but it does add a nice bit to the chili)

2 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

3 (15 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2-3 tablespoons chili powder, depending on your taste (we used 1 because I can't tolerate it!)

1 tablespoon ground cumin

Salt and black pepper, to taste

Optional:  1 jalapeno pepper, diced

Here's What You Do:

1.  Prep your quinoa by combining with the water in a medium sauce pan and cooking over medium heat until the water is absorbed. This takes about 12-15 minutes. Set aside.

2.  In a large pot (very large), heat your olive oil over high heat. Then add in your onions and cook until translucent (about 5 minutes).  Stir in your garlic, jalapenos (if using), carrots, celery, peppers and zucchini.  Cook all of these until the veggies are nice and tender which takes about 10 minutes or so.

3.  Now add in your black beans, your kidney beans, tomatoes, and tomatoes sauce.  Stir in the quinoa you cooked previously. 

4.  Add in your seasonings and then simmer on low for about 30 minutes.

When you are done you can dress it up how you like. Top with cheese (if not vegan), avocado, green onions, sour cream, or Greek yogurt. You can crumble crackers on top or use those little oyster crackers (yum!)

I love to serve this with a cornbread and a nice green salad.  Be prepared for tons of left overs!  

Oh yea - little tip. Sometimes I will chop all the veggies while my kids are eating lunch (and watching cartoons). That way when it is crazy at dinner time, all I have to do is drop the veggies in the pot!

Hope you enjoy a little taste of fall right in the middle of summer,

Original Recipe Here:  http://www.twopeasandtheirpod.com/vegetarian-quinoa-chili/#_a5y_p=1334960