I have always wanted to try out a vegetarian chili. Don’t get me wrong I love the kind with meat but I wanted something a little lighter. This one knocked my socks off. Not only was it so easy to make but it was so full of flavor you don’t even miss the meat. I loved the addition of quinoa in it, it added a nice texture. I served it with Ina Garten’s Jalapeno Cheddar Cornbread– Recipe Here and it was the perfect meal for a chilly night. I make her cornbread all the time, it is so delicious. You can could easily make this in your slow cooker if you want, but I used my large Dutch Oven pot. Saves and reheats well.
|| Q U I N O A V E G E T A R I A N C H I L I ||
adapted via Damn Delicious
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
- Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.
- Serve immediately with avocado, sliced green onions, shredded cheddar and sour cream if desired.