Happy Friday, Friends! It has definitely turned chilly here in Chicago. So, you know what that had me craving last weekend? A big bowl of spicy chili. That’s exactly what I made, too! The thing I love about making bigger dishes like this is that there are always lots of leftovers. That means Will and I have easy meals we can just pull out of the fridge any day we aren’t feeling up to cooking. The other reason chili is so wonderful? It is so incredibly versatile! There are hundreds of different recipes for variations of chili. I feel like the options are practically endless. This chili is a great, wholesome and filling vegetarian version. One advantage of making a bean based chili is that you get a bunch of extra fiber that you otherwise wouldn’t have from a meat based chili recipe. The quinoa also adds a bit more fiber and additional protein as well. It’s definitely a healthy, one-pot dish!
Vegetarian Chili with Quinoa and Beans
(Makes 8-10 Servings)
- 2 tablespoons olive oil
- 1 yellow summer squash, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, chopped
- 1 large tomato, chopped
- 1 poblano pepper, chopped
- 2 (15 oz) cans diced fire roasted tomatoes
- 1 (15 oz) can tomato sauce
- 1 pound beans, soaked overnight, or 2 (15 oz) cans beans
- 1/2 (7 oz) can chipotle peppers
- 1 cup quinoa
- 2 cups vegetable broth + 1 additional cup
- 2 teaspoons coriander
- 3 teaspoons oregano
- 1/2 teaspoon cinnamon
- In a large cast iron enamel pot, saute the onion for about 3 minutes, or until it starts to become translucent. Add the squash, garlic, bell pepper, poblano and continue to sauté for another 7 minutes or until the vegetables begin to brown just a little.
- In a separate sauce pan, add the quinoa and broth. Bring to a simmer and then cover. Cook until all the broth has been absorbed.
- Add the canned tomatoes, sauce, beans, quinoa, 1 cup broth, and chipotle peppers. Bring to a gentle simmer. Cook over medium heat, stirring occasionally until the vegetables are softened, about 30 minutes.
- Stir in the spices and cook another 5 minutes. Add salt and pepper to taste. Top with cheese, avocado, sour cream, etc and serve!