Meat lovers will fall in love with this hearty, protein powerhouse and won’t even realize that it’s meat-free! This vegetarian, vegan and gluten-free delicious chili is full of good-for-you ingredients that are filling, full of flavor and delicious enough for your year-round menu. Not that you will have any leftovers, but in case you do this chili freezes well, too!

Watch the video of this recipe here:

INGREDIENTS (Serves 10-12)

(All Organic and Low Sodium. Wash all vegetables well.)

  • ½ cup quinoa

  • 1 cup water  

  • 1 tablespoon olive oil

  • 1 small organic yellow onion (chopped finely)

  • 3 organic garlic cloves (minced)

  • 1 organic jalapeño pepper (all diced)

  • 1 organic green bell pepper (chopped finely)

  • 1 organic red bell pepper (chopped finely)

  • 2 organic celery stalks (chopped finely)

  • 1 organic large and long carrot (chopped)

  • 1 organic medium zucchini (chopped)

  • 1 low-sodium 15-ounce can tomato sauce

  • 2 low-sodium 15-ounce cans black beans (drain and rinse well)

  • 1 low-sodium 15-ounce can red kidney beans (drain and rinse well)

  • 3 low-sodium 15-ounce can diced tomatoes

  • 1 tablespoon organic ground cumin

  • 2 tablespoons organic chili powder

  • Black pepper (to taste)

PREP: (Prep: 10 min) (Cook: 45 min)

  1. In a medium pan, combine the water and the quinoa. Cook over medium heat until water is absorbed with the quinoa (around 15 minutes) and then set aside.

  2. In a large pot, heat the olive oil over high heat. Add in the onion and cook until tender (around 5 minutes.) Stir in the carrot, celery, peppers, zucchini, garlic and jalapeño. Cook until all vegetables are tender (around 10 minutes.)

  3. Add in the kidney beans, black beans, tomatoes, and tomato sauce.

  4. Mix in the cooked quinoa. Then season with the chili powder, cumin and black pepper.

  5. Allow the chili to simmer on low for around 30 minutes. Serve warm.

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Karina HeinrichComment