Thursday, June 28, 2012

Quinoa Chili

Ok, so I am not as cool as all the other blogs that post their decadent pictures of their food, but I can give you an easy and phenomenal recipe!

My hubby loves it, and now my little 10 month old loves it! It is full of protein and veggies and so filling. It makes so much we freeze half and have leftovers for the next day's lunch. I soak and cook all my beans and don't use canned beans but you are more than welcome to. It is just more cost efficient if you go with homemade beans.
So enjoy, it is a variation of Sweet Twist of Blogging.

2 cups/ 1 can of Red Kidney Beans, rinsed and drained
4 cups/ 2 cans of black beans, rinsed and drained
2 cups/1 can of chickpeas, rinsed and drained(I put these in almost everything, a bit obsessed!)
1 28 oz can of diced tomatoes
1/2 a sweet onion
1/2 green bell pepper
1/2 red bell pepper
4-5 cloves of garlic
2 tbs coconut oil
6 medium mushrooms
1 zucchini
2 tbs chili powder
1 1/2 tbs cumin
1 tsp salt
1/2 pepper
1/2 can of water
1 can of tomato sauce
1 cup of uncooked, soaked, and rinsed quinoa

1. Dice up your onion, bell pepper, mushrooms, zucchini, and garlic. Melt your coconut oil in your pan and add everything except the garlic. Saute all that until your onion is translucent, then add garlic for another minute.

2. Pour all of that into your crockpot, then add the rest of the ingredients but hold the quinoa. Cook on low all day or on high for 4 hours.

3. You add the uncooked quinoa the last 45 minutes right before you serve it.

4. Feel free to top with sour cream (not fat free, you need the fat and the fat free or low fat has just added sugar yuck!), or fresh organic cheese, or fresh guacamole. Enjoy!

You can also do this on the stove, probably for 2 hours, up to you, just adds flavor the longer you let it simmer.