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.
