quinoa chili
Ingredients
1 C chopped button mushrooms
1 onion
2 celery stalks
1 carrot
2 jalapeños
1 red bell pepper
1 yellow bell pepper
1 small zucchini
1/2 C frozen corn
3 garlic cloves finely diced
2 28oz cans diced tomatoes
1 19oz can kidney beans
3/4 C uncooked quinoa
1 C water
2 tbsp tomato paste
1 tbsp brown sugar
1 tsp ground cumin
3 tbsp chili powder
1 tbsp paprika
1 tsp chili flakes
3 tbsp olive oil
2 tsp salt
1 tsp pepper
**makes 8-10 servings
Tip: Every time you visit the grocery store look for sales and stock up on pantry items such as beans, lentils, canned tomatoes, quinoa, rice and pasta. This will ensure you always have the staples to make quick and healthy meals.
Instruction
Dice the onion, celery, carrot, zucchini, jalapeño peppers and bell peppers. Set aside. Tip: Use a food processor for this step to save time.
Add the olive oil, diced onion, diced celery, and garlic to a dutch oven or large pot. Sauté on medium heat for about 5 minutes. Add the salt, pepper, paprika, chill powder, chili flakes, cumin, mushrooms, diced zucchini and peppers. Give everything a good stir and cook for another 5 minutes on medium heat.
Now you can add the frozen corn, diced tomatoes, kidney beans, water, uncooked quinoa, tomato paste and brown sugar. Stir and bring to a boil. Reduce heat to low, cover and let simmer for 1 hour stirring often.
Finish it off with some fresh herbs and serve while hot or store in the fridge for up to one week. Made to much? Use leftovers to make sloppy joes or as a topping on a loaded baked potato!