10 Servings 60 min Cook
1/2 Cup Quinoa
1 Cup Water
1 Tbsp Olive Oil
1 Small Onions
3 Cloves, minced Garlic
1 Pepperr Jalapeno Pepperrs
2 Carrot Carrots
2 Stalk, medium (7-1/2" - 8" long) Celery
1 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepperr
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepperr
1 Medium Zucchini
2 Can Canned Black Beans
1 1/2 Cup Kidney Beans
5 Cup Tomatoes
1 Can, 15 oz (303 x 406) Tomato Sauce
1 Tbsp Chili Powder
1 Tbsp, whole Cumin
1 Dash Salt
1 Dash Pepper
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, jalapeño, 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.
Serve and enjoy!
Recipe inspired by: http://www.
twopeasandtheirpod.
com/vegetarian-quinoa-chili/
