1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small shallot, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
½ large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans fire roasted diced tomatoes
1 (15 ounce) can tomato sauce
2-3 tablespoons chili powder, depending on your taste (we used 3)
1 tablespoon ground cumin
Salt and black pepper, garlic powder to taste
Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.
1. In a medium saucepan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
2. In a large pot, heat the olive oil over high heat. Add the shallots and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery and peppers. Cook until vegetables are tender, about 10 minutes.
3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with the following chili powder, garlic powder, cumin, salt, and black pepper to taste. Simmer chili on low for about 30 minutes. Serve warm.
Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, and crackers, if desired. This chili freezes well.
Based on a recipe from two peas in their pod: www.twopeasandtheirpod.com shared by a wonderful In Health Clinic Patient.