Very Veggie Chili
Prep and cook time: 1 hour
1/3 cup quinoa*, rinsed + 1/2 cup water
1 tbsp expeller pressed organic canola oil
1 small yellow onion, chopped
3 cloves garlic, chopped
3 carrots, peeled chopped
3 stalks celery, thickly sliced
1 red pepper, chopped
1 zucchini, chopped
1 cup shiitake mushrooms, coarsely chopped
1 -15 oz can mixed chili beans or beans of choice (kidney, black, pinto), drained
1 - 15 oz can chickpeas, drained
2 – 14.5 oz cans diced fire roasted tomatoes
1 cup vegetable broth
3 tbsp chili powder (you can add more or less depending on preference)
1 tbsp ground cumin
3 cups baby spinach, stems removed, ripped into pieces
1/8 tsp sea salt
1/8 tsp black pepper
In a sauce pan, add water and quinoa and bring to a boil. Reduce heat and simmer covered for 14 minutes, fluff with a fork and set aside.
In a large pot, add oil over medium high heat, add onion and cook till just tender. Add the garlic, carrots, celery, red pepper, mushrooms, and zucchini and cook about 10 minutes until just tender.
Add beans, tomatoes, broth, and seasonings and simmer for 20 minutes. Add quinoa and spinach. Simmer for an additional 10 minutes.
Serve warm with a dollop of guacamole. Freezes very well.
*Note: Quinoa is a great plant-based addition to chili. It takes on the look and texture of ground meat for the omnivores and adds great protein and heartiness to the chili for everyone.