Fall. There’s everything to love about this season (ok except yard clean up). Even those dreary, drizzly days are a great excuse to just sit on the couch, organize your closet, read, or watch football AND put a pot of this delicious Vegetarian Quinoa Chili on the stove.
Loaded with veggies and great flavors, this easy, hearty chili will satisfy everyone around your table. We’re raving about it – you will too!
3 Bean Vegetarian Quinoa Chili
Adapted from Two Peas & Their Pod
- ½ cup quinoa, rinsed
- 1 cup water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 medium zucchini, chopped
- 1(15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 3 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
1. In a medium saucepan, bring the water to a boil and then add quinoa. Cover and reduce heat to low until water is absorbed, about 15 minutes. Set aside.
2. In a large pot (I used a stock pot), heat the olive oil over high heat. Add onion, reduce heat to medium and cook until tender, about 5 minutes. Stir in garlic, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
3. Add the beans, tomatoes, and tomato sauce. Stir in cooked quinoa. Season with chili powder and cumin. Simmer chili on low for about 30 minutes. Serve warm.
There are lots of things to try on top of your chili if you like – chopped onions, jalapenos, grated cheese, sour cream – use whatever you like (or nothing at all)!
Freezes well and it’s “even better the next day”….