Quinoa Chili

Call me crazy, but there’s something totally liberating about traveling somewhere new and unfamiliar by yourself.  So with a) that in mind, b) the celebration of landing a new job and c) the realization that I probably won’t be able to take time off for a while, I bought a round trip ticket to Dallas for a next-day-flight. You say impulsive, I say spontaneous (and economical: $283! I couldn’t say no!). What I gathered from my short stay in Dallas is: The food is amazing! The people are charming. The suburbs are green and gorgeous with tons of boutiquey little avenues AND those Texans like their cornbread, their chili, their catfish and, most importantly, they love their flag. So, after eating some amazing chili in Texas I was inspired to create a meatless chili. This recipe was adapted from cookingclassy.com (amazing!). This vegan chili is a dream! Give it a shot and enjoy 🙂 11261802_10105207210620071_5234783305084576820_n


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• 2 cups cooked quinoa
• 2 Tbsp extra virgin olive oil
• 1 large white or yellow onion, chopped
• 6 cloves garlic, minced
• 1 28 oz can diced tomatoes
• 1 15 oz can tomato sauce
• 1 cup of no-chicken, chicken broth (or vegetable broth)
• 2 4oz cans diced green chilies
• 1 diced zucchini
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 Tbsp cocoa powder
• 1 Tbsp tsp paprika
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 15 oz cans kidney beans, drained and rinsed
• 1 15 oz can black beans, drained and rinsed
• 1 cup of fresh or frozen corn
• 1/2 cup chopped cilantro
• Juice of 1 lime
Heat 2 tablespoons of olive oil in a cast iron dutch oven over medium-high heat. Add chopped onion and sauté for 5 minutes. Lower heat to medium and add minced garlic. Sauté for 1 minute. Add remaining ingredients. Once the chili comes to a boil lower the heat to low and simmer for 45 minutes. Add more broth or tomato sauce if the chili becomes too thick. Enjoy!



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