Once in a while, I get these really strong chili cravings. Maybe it’s the beans, the spices, something about it that makes it a total comfort food for me. The last few years I’ve been eating less meat and trying to incorporate more healthy foods into my life. Most healthy recipes that I feel are delicious, make my husband say ‘so, where’s the bacon?’.
I went through my handwritten recipe booklet and found a vegetarian quinoa recipe. BINGO! I thought.
This was his first reaction when I said I’m making chili.
Him – ‘Chili con carne?’
Me – ‘with quinoa. and veggies’
Him – ‘So.. chili san carne?… Skeptical…’
Me – ‘Chili con quinoa!’
So with him unconvinced, I busted out my recipe and started chopping up the veggies anyway.
When dinner was served, he was very surprised the chili had a very smoky flavor to it. Yay to the CHIPOTLE chili powder for making the smokiness happen! Without it, this most likely would not be husband approved.
Veggies – finely chopped:
1 small onion
3 cloves garlic
1 large carrot
3 celery stalks
2 green bell peppers
1 red sweet pepper
1 medium zucchini
The good stuff:
3 cans tomatoes
2 cans red kidney beans – drained and lightly rinsed
1/2 cup uncooked quinoa
2 tbsp chipotle chili powder (go easy on this if you don’t like it VERY spicy)
1 tbsp ground coriander
salt and pepper
Extra Virgin Olive Oil to saute the veggies
Step 1: Sautee the veggies in the olive oil for about 10 minutes.
Step 2: Add beans, tomatoes (put a little water to the can and dump it in the pot too), quinoa and spices.
Step 3: Cook on medium heat for 30 minutes or until the flavors are well blended.
Serve in a bowl as is, with rice or bread, and sprinkle cheese on top if you like.