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 cups Quinoa cooked
- 1 tbsp Coconut oil
- 1 Onion chopped
- 4 cloves Garlic minced
- 1 Jalapeno pepper diced
- 1 Large carrot peeled and chopped
- 2 stalks Celery chopped
- 1 Red bell pepper chopped
- 1 Zucchini chopped
- 1 1/2 cups Cooked black beans 1 can, I like Eden's brand
- 1 1/2 cups Cooked red kidney beans 1 can, I like Eden's brand
- 3 cups Tomatoes diced, if using prepped tomatoes use from glass jar
- 2 cups Tomato sauce
- 3 tbsp Chili powder
- 1 tbsp 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.