004: Quinoa Chili
Made by Jane Locy - Member of the 60 Day Plant Based Challenge
Time: 20 minutes
Servings: 6
Ingredients
2 tablespoons olive or vegetable oil
1 onion, chopped
1 red bell pepper, chopped
1 stalk celery, diced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 can (28 ounces) crushed tomatoe
1 can (about 15 ounces) kidney beans rinsed and drained
1 cup water
1 cup corn
1/2 cup uncooked quinoa, rinsed well in fine-mesh strainer
Optional toppings:
diced avocado
sliced green onions
Instructions:
1. Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, carrot and celery; cook 10 minutes or until vegetables are softened, stirring occasionally. Add jalapeno, garlic, chili powder, cumin and salt; cook and stir 1 minute or until fragrant
2. Stir in tomatoes, beans, water, corn, and quinoa; bring to a boil. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
3. Spoon into bowls; serve with desired toppings.
Vegan Protein Bars-(12 Pack)
Vegan Protein Bars-(12 Pack)
