Quinoa Chili

Is this normal for anyone but us? Scraping the cupboards for clean dishes only to find tupperware and measuring spoons to eat with.... I'd rather just use that than exert myself washing a few dishes, when I'm hungry I mean business. :)

As handy as tupperware and measuring spoons are, this post isn't about them. It's about another yuuuummy soup I found at Picky Palate. It's similar to the last soup recipe I posted, but this has beans instead of meat....so if you're sick of eating meat all the time like we are, this is a nice alternative. I actually like the flavor of this soup better than the other one.

And, if you haven't tried out some quinoa yet, you should!

Chunky Vegetable Quinoa Chili

1 Cup uncooked quinoa

2 Tablespoons extra virgin olive oil

1 large onion, chopped

5 stalks celery, chopped

5 medium carrots, peeled and sliced

6 sweet peppers, chopped

1 zucchini, quartered and sliced

2 yellow zucchini, quartered and sliced

4 cloves fresh garlic, minced

Pinch of kosher salt

32 oz chicken broth

2 15 oz cans diced tomatoes

2 cans white beans, drained

2 Tablespoons ground cumin

1 1/2 Tablespoons chili powder

1 teaspoon hot sauce

1 teaspoon fresh lime juice

Kosher salt, fresh cracked pepper, Lawry’s Garlic Salt with Parsley

Fresh Cilantro leaves, chopped

1. Cook quinoa according to package directions. Set aside. Heat oil into a large dutch oven over medium heat. Saute onions, celery, carrots, sweet peppers and zucchini’s. Stir and cook for 5-8 minutes or until softened. Stir in garlic and cook for 60 seconds. Season with a pinch of kosher salt.

2. Pour in chicken broth, cooked quinoa, tomatoes, beans, cumin, chili powder, hot sauce and lime juice. Season with kosher salt, pepper and Lawry’s according to your liking. Add some then give a taste until you are satisfied Stir in fresh cilantro leaves.

3. Simmer on low until ready to serve. We like to crush tortilla chips over top, mmm!

8-10 servings

mmmmmmmmm :)