Perfect Vegetable Chili with Quinoa
2 tablespoons oil
1 large onion, chopped
2 to 3 carrots, chopped
2 to 3 stalks celery, chopped
1 tablespoon cumin
2 to 3 tablespoons chili powder
2 cloves garlic, pressed or minced
1/2 teaspoon crushed red peppers
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can black beans, drained and rinsed
1 (14 ounce) can refried beans or pinto beans (drained and rinsed, if pinto)
1 cup quinoa
2 cups vegetable broth
salt and pepper, to taste
avocado, to garnish
cilantro, to garnish
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.
2. Add cumin, chili powder, red peppers and garlic, and saute until fragrant, about 30 seconds.
3. Deglaze the pot with tomatoes. Cook 1 minute, then stir in beans, making sure refried beans are fully incorporated (if using). Bring to a boil, then stir in broth and quinoa.
4. 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.