Vegetarian Quinoa Chili

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Water

  Plain, clean water

  1 cup or 237g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  3 cloves, minced or 9g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 stalk, medium or 80g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Kidney beans

  All types, mature seeds, canned

  1 ½ cup or 384g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  5 cup or 1.2kg

• Tomato sauce

  No salt added

  1 ¾ cup or 429g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Combine quinoa and water in a medium saucepan. Cook over medium heat until the water is absorbed, about 15 minutes. Set aside.
2. In a large pot, heat olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, bell peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
3. Add black beans, kidney beans, tomatoes, and tomato sauce to the pot. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer on low heat for about 30 minutes. Serve warm.

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