Here is an easy and delicious recipe for a healthy chili dish. So versatile and makes a lot so you can have guests over or leftovers for the week. Here is the recipe:
Ingredients
1 1/2 tablespoons extra-virgin olive oil
1 medium white onion, diced
3 cloves garlic
1 medium zucchini diced
2 cups chopped mushrooms
½ cup dry quinoa, rinsed well and drained
2 28oz cans of diced tomatoes, with juices
1 cup vegetable broth
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper (optional, if you like it spicy)
salt and pepper, to taste
Steps
In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
Add the mushrooms and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
Add in the quinoa and barely enough water to cover it and cook on low until the quinoa has just absorbed the water
Now add the diced tomatoes (with the juice) and broth. Stir to combine. Increase heat to medium-high.
Add the drained and rinsed beans, along with the chili powder, cumin, oregano, turmeric, cayenne pepper, paprika and salt and pepper. Bring to a boil, reduce heat to low, and simmer until thickened, about 30 minutes. Taste and season with additional spices or salt and pepper if desired.
Try topping it with sliced avocado, nutritional yeast, chopped onion or hemp seeds.
Recipes