Vegetarian Quinoa Chili

Before you scream and run in the other direction, give me a moment to tell you that this meal was very delicious, extremely satisfying, and I felt like such a good mom after I made it.  We all need a little bit of that every now and then, right?  :)  Did I mention that its healthy? (as if I needed to..."Quinoa" is in the title).  There are eight, EIGHT different kinds of veggies in this meal.   You know they say you consume less calories when you have less to choose from at the dinner table, aside from the main course.  No need for fancy sides, this one has it all built in.  If you're nervous to try quinoa, this is the perfect meal to take a baby step in the right direction.

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Vegetarian Quinoa Chili

Two Peas and Their Pod

1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2-3 tablespoons chili powder, depending on your taste (we used 3)
1 tablespoon ground cumin
Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

In a medium saucepan, combine quinoa and water.  Cook over medium heat for 10-15 minutes, or until water is absorbed. Set aside.  In a large stockpot, heat olive oil over medium-high heat.  Add onions and cook until soft and translucent, about 5 minutes.  Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.  Add the beans, tomatoes, and tomato sauce.  Stir in the cooked quinoa and all of your seasonings.  Simmer chili on low for about 30 minutes.  Serve warm with desired toppings.