Vegetarian & Gluten-Free Quinoa Chili

For all of you meat-lovers out there, this is a chili to be reckoned with! Don’t let the title fool you! Just a slightly healthier option, guilt-free yet guilty of loaded flavor and texture. Dive in on a cold winter’s night or better yet on game day! Click here for more quinoa recipes.
(recipe originally from twopeasandtheirpod.com)

Size: serves 10-12

Ingredients:
1/2 cup quinoa, rinsed
1 cup water
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 oz) cans of black beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
4 (15 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
2-3 tbsp chili powder, depending on your taste
1 tbsp ground cumin
Salt and black pepper, to taste
Optional toppings: sliced green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc...

Directions:

In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalape├▒o, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

(Garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired.) This chili freezes well.

Want to eat more quinoa? Try Amy’s Baked Quinoa and Chicken Parm.


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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