Get the soup pot out. Cold nights heat up with this healthy take on chili. So many textures with its hearty mix of beans, vegetables and protein, no one will even miss the meat.
Serve topped with cilantro, avocado and a squeeze of lime a side salad—got to eat those leafies and a couple nacho chips. This recipes feeds an army, but tastes even better left over. Freeze a batch for next week too.
- 1/2 cup quinoa, cooked
- 1 tablespoon coconut oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, diced (more for more heat)
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1.5 cups cooked black beans or 1 can (We like Eden's brand)
- 1.5 cups cooked red kidney beans, or 1 can (Eden's brand)
- 3 cups diced tomatoes, if using prepped tomatoes, use from glass jars
- 2 cups tomato sauce
- 3 TBS chili powder,
- 1 TBS ground cumin
- Salt and pepper
In a large pot, heat coconut oil over high heat. Add the onion and garlic. Cook until translucent. Stir in jalapeño, carrot, celery, peppers and zucchini. Cook until vegetables are tender. Add beans, tomatoes and sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt and pepper. Simmer on low for about 30 minutes. Serve warm.
Garnish with green onions, lime, avocado slices, nacho chips.