This is a hearty and tasty vegetarian chili. I think it has just the right amount of heat, I like the thick consistency and it freezes well.
Ingredients:
1 cup of uncooked quinoa, rinsed
2 cups of vegetable broth
1 tablespoon of olive oil
1 onion chopped
4 cloves of garlic minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 28-ounce can crushed tomatoes
2 19-ounce cans black beans, rinsed and drained
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup frozen corn
1/4 cup chopped fresh cilantro
Optional toppings: shredded cheddar cheese, cubed avocado, chopped scallions, sour cream or plain yogurt, corn chips
Method:
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 minutes; set aside.
Meanwhile, heat the oil in a large pot over medium heat. Stir in the onion and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder and cumin; cook and stir about 30 seconds until fragrant. Stir in the tomatoes, black beans, red bell pepper, zucchini, jalapeno pepper, chipotle peppers and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover and simmer for 20 minutes.
After 20 minutes, stir in the reserved quinoa and corn. Cook for five minutes then remove from the heat. Stir in the cilantro and serve. Add additional toppings if desired.