I love chili but lately I've been looking for a healthier alternative. Thankfully, I stumbled upon this amazing Vegertarian Chili Recipe by Two Peas & Their Pod. I altered the recipe slightly to spice it up. Much to my surprise, when I tried the chili I barely even noticed that there was no meat! It turns out that quinoa is an amazing, not to mention healthy, alternative to ground beef. Here's what you need to know:
Serves: 10 people Prep Time: 10 minutes Cook Time: 45 minutes
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 jalapeno peppers, diced
- 2 large carrots, peeled and choped
- 1 green and 1 red bellpepper, chopped
- 1 zuchini, chopped
- 1 cup mushrooms, sliced
- 2 (15 ounce) cans black beans, drained and rinsed
- 3 (15 ounce) cans diced tomatoes, drained and rinsed
- 1 (15 ounce) cans tomato sauce, drained and rinsed
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- Salt and black pepper to taste
1) In a medium saucepan, combine the quinoa and water. Cook over medium heat until water is absorbed (15 minutes). Set aside.
2) In a large pot, heat the olive oil over high heat. Add onion and mushrooms and cook until tender (5-10 minutes). Stir in garlic, jalapeno, carrots, peppers, and zucchini. Cook until vegetables are tender (10 minutes).
3) Add the black 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. Optional add-ons include but are not limited to: hot sauce, shredded cheese, sour cream, greek yogurt, and avacado. You're done!
Syrah and Zinfandel both stand up well to the spicy flavors in this chili. Grab a bottle of either one and you're in for a great meal. Cheers!