Quinoa Chili

A deliciously warming and satisfying winter meal.

Scale

3–4 tablespoons vegetable stock

1 large yellow onion, peeled and diced

3 sticks celery, diced

1 red pepper, diced

3 cloves garlic, minced

1 teaspoon freshly ground black pepper

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1, 4 oz can green chilis (optional, depending on how much heat you like)

2, 15 oz cans red kidney beans, drained and rinsed

1, 15 oz can black beans, drained and rinsed

1, 24 oz can crushed tomatoes

2 cups best quality vegetable stock Click HERE for my FAVORITE.

1 cup frozen corn

For the toppings:

Fresh cilantro

Vegan shredded cheese

Vegan sour cream

Avocado

Green onions

Tortilla chips

For the Quinoa:

1 cup quinoa

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Heat the oil in the Dutch Oven add the onion and cook on a medium/low heat until translucent.
Add the celery, red pepper and garlic, cook for another 5 minutes or so.
Sprinkle over the black pepper, cumin, chili powder, smoked paprika and green chilis if using. Stir well to combine and smell the aroma!
Pour in the red and black beans, tomatoes and stock. Bring to a boil, turn down to a simmer, partially cover the pot and cook until the vegetables are tender, about 15 minutes. Stir in the frozen corn which will cook almost instantly in the heat of the dish.
Meanwhile cook the quinoa.
Place 1 cup of quinoa in a saucepan and add 2 cups of cold water. Cover the pot, bring to a boil, turn down to a simmer and cook until the quinoa has absorbed the water, about 10 minutes. Remove from heat.
Stir the quinoa into the chili. Serve with the suggested toppings.
The chili keeps in the fridge up to 4 days.

Find it online: https://marycallan.com/quinoa-chili/