Vegetarian Quinoa Chili
Man, oh man… there has been some D-R-A-M-A over here. Our computer basically stopped working – you know the one I upload these yummy images to!? Then, after buying a converter for my laptop and the CF/SD card – I run out of room to store photos. Ok – fine. Then I find out after transitioning some of my images from Picasa over to Photobucket that I lost some. LOST! So, if you are poking through some of the older posts on here – you will see some empty posts! The content will be there, but the pictures are all gone! Of course my archive folders are on said computer that doesn’t work, in which case I cannot back fill the posts. I’ll work on it. Anywho…
If you know me, you know that over the years the holidays tend to drive me a little nutty. I can’t always bring myself to decorate for the holidays, I get hung up on the “it’s just one day” theory. But, not this year! I woke up the morning after Thanksgiving and immediately put on Christmas music! I spent all morning decorating for Christmas. Our trees are up, our decorations are all up and out. Imagine my husband’s surprise when he got up to find our little winter wonderland had appeared overnight! He was so happy, and immediately asked for Christmas music!
I even started wrapping the few Christmas presents I have! Bring on Christmas! For once, I’m actually ready!
On to the food – what feels like months ago, a girlfriend of mine threw a pot luck. This was hands down my favorite thing that I ate that night. I absolutely had to make it. It’s from two peas – so, it’s a sure thing. I simply kicked up the heat a bit: more jalapenos, I added mushrooms, a few extra cloves of garlic, swapped red kidney beans for white and added another zucchini.
This recipe makes enough food for a small army – which is the only way to make chili if you ask me! We immediately froze half of it and ate the other half multiple times. Mike is usually a meat guy all the way, but he loved this!
Vegetarian Quinoa Chili
Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
1/2 cup quinoa, cooked and rinsed
1 tablespoon olive oil
1 small white onion, chopped
5 cloves garlic, minced
4 jalapeno peppers, minced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 medium zucchinis, chopped
1/2 lb. button mushrooms, sliced
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can white (cannellini) kidney beans, drained and rinsed
3 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
3 tablespoons chili powder, depending on your taste
1 tablespoon ground cumin
Salt and black pepper, to taste
Cook the quinoa according to the package and set aside. Typically, it's 1 cup of water for every 1/2 cup of quinoa. Bring to a boil, cover and simmer on low for about 15 minutes. Remove from heat. In a large skillet heat the olive oil and then add in the onion. Cook for about 5 minutes. Add in the garlic, peppers, celery and carrot. Cook until the onion is translucent, and the carrots are just soft. Then I took everything and added it into a crock pot - simmer about 30 minutes and serve good and hot!
Garnish with what you see fit - avocados and cheese are typically how I serve chili.
Two Peas and Their Pod