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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is my favorite vegetarian chili recipe. It gets great reviews when I take it anywhere, I hope you enjoy it. Ingredients:
1 cup quinoa, rinsed well |
2 cups water |
2 tablespoons olive oil |
1 onion, chopped |
4 garlic cloves, minced |
2 tablespoons chili powder |
2 tablespoons ground cumin |
1/8 teaspoon cayenne pepper |
1/8 teaspoon crushed red pepper flakes |
1 teaspoon oregano, dried |
1 -2 tablespoon caraway seed, crushed |
1 red bell pepper, chopped |
1 zucchini, chopped |
28 ounces crushed tomatoes |
28 ounces diced tomatoes |
1 teaspoon parsley, dried |
1/4 cup fresh cilantro, chopped |
28 ounces dark red kidney beans, rinsed well |
salt and pepper |
2 -4 cups vegetable broth |
1 cup frozen corn, thawed |
Directions:
1. -Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low.
2. -Cover and simmer until quinoa is tender and the water has been absorbed, about 20 minutes. Set aside.
3. -Heat the olive oil in the pan over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
4. -Season with the chili powder, ground cumin, cayenne pepper, oregano and crushed red pepper. Cook 1 minute to release the flavor of the spices.
5. -Stir in the red bell pepper and zucchini, cook about 3 minutes.
6. - Add the tomatoes, parsley, cilantro, kidney beans.
7. -Season with Salt and Pepper.
8. -Simmer until the peppers and zucchini are tender crisp, about 20 minutes.
9. -Stir in the corn, fold in the quinoa.
10. -Return to a simmer and cook 10-15 minutes to reheat.
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