Monday, February 4, 2013

veggie quinoa chili

vegetarian chili

we here at the pretty preened household love ourselves a good one pot meal. i enjoy taking the time to make "miracles" in the kitchen, but some days quick and easy is all i can manage. in the winter months, this means chili...and lots of it.

when we like something we tend to stick with it. this often results in frequent recipe repeats. husband and i (well, i should say mostly i to remain truthful... though husband is the best sous chef on the market) made this meal twice in three weeks. the extra super bonus is that this chili is chock full of nutrients and is incredibly healthy... all without sacrificing taste. make this chili... (seriously, do it!) you and your insides won't regret it. i should warn you though, this recipe makes a huge batch. thankfully, it freezes well if need be. 

to all of my fellow carnivores out there, you won't miss the meat... i promise.

>> veggie quinoa chili<<

1 cup quinoa, rinsed
2 cups water
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 small-medium carrots, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large zucchini or two small, chopped
2 (15 ounce) cans black beans, drained and rinsed
2 (15 ounce) cans pinto beans, drained and rinsed
3 (15 ounce) cans low-sodium diced tomatoes
1 (15 ounce) can tomato sauce
3-4 tablespoons chili powder, depending on your taste (we used 3 1/2 plus 1/2 tablespoon ground ancho chili pepper by penzeys)
handful of chopped cilantro
2 tablespoons ground cumin
salt and pepper, to taste 
crushed red pepper flakes, to taste (optional...we like is spicy, so we add quite a bit)

our toppings: low fat greek yogurt, jarred jalapeƱos and chopped cilantro 
(take out the yogurt and this recipe is vegan)


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

meanwhile, in a large pot or dutch oven, heat the olive oil over high heat. add the onion and cook until tender, about 5 minutes. stir in the carrot, celery, and peppers. cook until vegetables are tender, about 10 minutes. add the chili powder, cumin, crushed red pepper, zucchini and garlic and cook for about another 5 minutes.

next add all the beans, tomatoes, and tomato sauce. stir in the cooked quinoa and salt and black pepper the chili to taste. we tend to go heavy on the fresh black pepper. simmer chili on low for about 30 minutes. stir in chopped cilantro and serve with toppings of your choice. yields about 8-10 servings.

recipe adapted from

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1 comment:

  1. This looks delish! We'll have to give it a whirl. Love that it's veg!


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