QUINOA CHILLI

This chilli is hearty and very

very filling. The beans and quinoa team up to make this chili a protein power house! I love the texture the quinoa adds to the chili. It is my new favourite chili recipe.We enjoyed leftovers for a few days . And if you cant eat it all, put the chili in the freezer , it freezes really well.

Ingredients

1/2 cup Quinoa , rinsed

1 cup water

1 small onion finely chopped

3 cloves garlic , finely chopped

1 jalapeno , chopped

1 large carrot , peeled and chopped

1 zucchini chopped

1 can red kidney beans, drained and rinsed

1 can tomato sauce

2-3 tbsp chili powder, depending on your taste

1 tbsp cumin powder

salt to taste

1 tbsp olive oil

Method

In a medium pan, combine quinoa and water, Cook over medium heat until water is absorbed , about 15 minutes. Set aside.

In a large pot, heat olive oil over high heat. Add chopped onions and garlic. saute, add jalapeno, carrot and zucchini pieces. Cook until vegetables are tender about 10 minutes.

Add kidney beans and tomato sauce. Stir in the cooked quinoa , Add chili powder, cumin powder, salt. 

Simmer chili on low on low for 10-15 minutes, serve warm

Note - Garnish the chili with green onions, avacado slices, cheese, sour cream if desired.