Tasty Tuesday: Quinoa Veggie Chili

Now this a hearty chili loaded with veggies and protein.  It makes plenty and freezes well too!  Just grab from freezer toss in crockpot and be on your way.     Yes, my kind of recipe!  

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

 While quinoa is cooking....in a large pot, heat the olive oil over med-high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

Add the black beans, kidney beans, tomatoes, and tomato sauce. Season with chili powder, cumin, salt, and black pepper. Stir in the cooked quinoa. Simmer chili on low for about 30 minutes or until desired warmness (yes, I made that up).

What you'll need:

• 1/2 cup quinoa
• 1 cup water
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 to 3 cloves garlic, minced
• 1 jalapeno pepper, diced (optional)
• 1 large carrot, chopped (yes, I leave the peel on!)
• 2 celery stalks, chopped
• 1 green bell pepper, chopped (grabbed from freezer)
• 1 red bell pepper, chopped (grabbed from freezer)
• 1 medium zucchini, chopped  (optional, have some in freezer but going to use for muffins)
• 4 cups (or so) black beans, cooked and drained
• 2 cups (or so) red kidney beans, cooked and drained
• 1 - 1 1/2 cans diced tomatoes
• 2 cups (or so)  tomato sauce (yes, I use homemade spaghetti sauce)
• 2 to 3 tablespoons chili powder, depending on your taste (I used 2-3)
• 1 tablespoon ground cumin
• Salt and black pepper, to taste
• Optional toppings ideas might be - green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

How to make it

• In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. 
• 
  
• While quinoa is cooking....in a large pot, heat the olive oil over med-high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
• 
  
• Add the black beans, kidney beans, tomatoes, and tomato sauce. Season with chili powder, cumin, salt, and black pepper. Stir in the cooked quinoa. Simmer chili on low for about 30 minutes.
• 
  
• Fun additions- green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. 

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