Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
ellen00a, 09/05/09
Perfect Vegetable Chili with QuinoaIngredients (use vegan versions): 2 tablespoons oil
1 large onion, chopped
2 to 3 carrots, chopped
2 to 3 stalks of celery, chopped
1 tablespoon cumin
2 to 3 tablespoons chili powder
2 cloves garlic, pressed or minced
1/2 teaspoon crushed red peppers
28 ounces crushed tomatoes
14 ounces black beans, drained and rinsed
14 ounces refried beans or pinto beans (drained and rinsed, if pinto)
1 cup quinoa
2 cup vegetable broth
salt and pepper to taste
avocado and cilantro, to garnish
Directions:1) Heat oil in a heavy bottomed soup pot or dutch oven over medium-high heat. Saute onions, carrots, and celery until soft, about 5 minutes. Add cumin, chili powder, red peppers and garlic, and saute until fragrant, about 30 seconds.
2) Deglaze the pot with tomatoes. Cook 1 minute, then stir in beans, making sure refried beans are fully incorporated. Bring to a boil, then stir in broth and quinoa.
3) Cover and cook over medium heat until quinoa is tender, about 20 minutes. Season with salt and pepper to taste and serve topped with fresh avocado and cilantro.
Source of recipe: I based this recipe on chili that I had on a canoe trip that ended up being AMAZING.
Makes: 6-8 servings, Preparation time: 15 minutes, Cooking time: 30 minutes
