Carol, our Bookkeeper / Administrative Assistant, grew up with southern focused cuisine. Her family's chili recipe included lots of meat. Carol adapted this recipe to be vegetarian and vegan-friendly while still being hearty, filling, delicious, and healthy!
|1 cup uncooked quinoa
2 cups water
1-2 Tbsp olive oil
1 onion, med diced
4 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp cocoa powder
28 oz can crushed tomatoes
4 -15 oz cans of beans, rinsed and drained - any combo (Carol uses red kidney, white kidney, black, roman)
1. Bring water to a boil. Slowly stir in quinoa, reduce heat, cover and simmer for 15 min or until all water is absorbed and quinoa is tender. Remove from heat.
2. In the meantime, heat the olive oil over med-high heat and sauté the onions until translucent – approx. 5 mins. Add the garlic, chili powder, cumin, cocoa powder, and cinnamon; cook and stir for 1 min to release flavors. Stir in tomatoes, beans, bell peppers, zucchini and yellow squash, and jalapeno. Heat to medium-low, cover, and simmer for 20 minutes.
3. Stir in the quinoa and corn, cook for 5 mins to reheat. Remove from heat. Stir in chopped cilantro, Honey-Free Fire Cider and a squeeze of lime.
Corn chips or cornbread, chopped avocado, vegan cheese, and vegan sour cream!