Chili is the ultimate cold weather food. The past few days (with the exception of Saturday at DC VegFest) have been decidedly cooler. With the same regularity of the leaves changing, my palate changes this time of year as I find myself craving something a little spicy and warming. Stay tuned for some other fall favorites--pumpkin etc, to come!
This recipe incorporates quinoa to add even more protein. I don't like making chili with fake meat because I don't think its needed. The beans, tomatoes and quinoa are delicious together, and very filling.
1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
4 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon onion powder
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
2 (15 ounce) cans diced tomatoes or 1 large (28 ounce) can
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
Salt and black pepper, to taste
Prepare the quinoa according to the package directions (I put it in the rice cooker.)
In a large pot, heat the olive oil over high heat. Add the garlic, diced peppers, and onion powder and cook until tender, about 5 minutes.
Add the beans and tomatoes. Stir in the cooked quinoa. Season with chili powder, cumin, coriander, cayenne, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm with tortilla chips and some vegan sour cream.