Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

We don't necessarily always have a "Meatless Monday" on a regular basis at our house but like many other families, we will on occasion have a vegetarian meal as a healthy option and just to keep our diner menus varied. It also gives me the chance to experiment a little with recipes to serve when we have vegetarian guests for dinner.

In order to bump up the protein factor in this vegetarian chili, Spouse came up with the idea of adding cooked quinoa to the mix of flavors which gave it a little bit of a nutty flavor contribution to this delicious dish. The chili was even better the next day and we even served the leftovers as a sort of hot dip, along with tortilla chips when friends dropped over to visit; a very versatile chili indeed.

Serves 6

In a dutch oven or  large saucepan over medium heat add:

• 2 tbsp olive oil
• 1 large carrot, diced small
• 2 celery stalks, diced small
• 3 cloves minced garlic
• 1 medium sized red onion, diced small

Sauté until the onions soften, then add:

• 4 cups diced canned tomatoes
• 3 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp chipotle powder
• 1 tsp dry thyme
• 1/2 tsp black pepper
• salt to season
• 1 cup fresh or frozen corn kernels
• 1 tbsp brown sugar

Simmer slowly for 20 minutes then add:

1 cup cooked quinoa (about 1/4 cup dry quinoa slowly simmered in 1/2 cup salted water)
2 cups cooked kidney beans (rinsed if you are using canned)

Simmer for only another 10 minutes or so before serving with a dollop of low fat sour cream or Greek yogurt.