01 Aug Hearty and Healthy Quinoa Chili
Hearty and Healthy Quinoa Chili
- 1 cup quinoa, rinsed (I love tri-colored!)
- 2 cups unsalted organic chicken bone broth
- 2 swirls around the pot of Avocado Oil
- 1 medium onion, chopped (red, white, or yellow, you pick! Yellow is standard)
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeds and white membrane removed so only green •remains, diced (or leave all intact for spicy
- 2 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 can black beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 1 can fire roasted diced tomatoes
- 1 small can green chilies
- 1 (15 oz) can tomato sauce
- 2-3 tablespoons chili powder or chipotle powder (depending on your preferred spice level)
- 2 tablespoons ground cumin, Sea Salt and black pepper, to taste
Handful Cilantro leaves
- Juice from 1-2 limes
∗Optional toppings: red onion, avocado, cheese, sour cream, Greek yogurt, tortillas, etc.
- In a medium sauce pan, cook quinoa with bone broth- set aside.
- In a large pot, preferably dutch oven, heat the avocado oil over high heat. Add onion, garlic, jalapeño, carrot, celery, peppers, and zucchini. Add a generous pinch of salt and pepper. Cook until vegetables are softened, stirring occasionally.
- Add the beans, tomatoes, green chilies, and tomato sauce. Mix in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low, stirring occasionally, for about 30 minutes or until everyone is warm and tender. Add more bone broth if too thick.
- Turn off heat and stir in cilantro leaves and lime juice. Taste, season if needed.
- Garnish chili with toppings before serving.
This chili freezes well- great for meal prep! *Crock-Pot friendly! Add uncooked quinoa and 1/2 bone broth to slow-cooker along with rest of ingredients. *Sub Vegetable Broth for Chicken Bone Broth to make her Vegan *”Chopped” means bite-sized, but it is entirely your preference. However, be mindful that vegetables chopped smaller will cook faster than those that are larger. We’d like to thank Chef Melissa for her wondrous and delicious recipe!