Recipes

Vegetarian Chili

This recipe is a modified version of one I found online. After a few personal improvements, it has sort of become more of a stew. I would recommend this dish for Vegetarians / Non-vegetarians alike

Ingredients

• 1 medium yellow onion, chopped

• 2-3 celery, stalks chopped

• 3 carrots, chopped

• 4 cloves garlic, minced

• 28oz can diced tomatoes

• 15 oz can black beans, rinsed

• Can of corn(maybe)

• 2 jalepeños chopped and seeded (1 big 1 small or 2 medium)

• 1 1/2 teaspoons ground cumin

• 1/4 cup fresh cilantro (more if you like)

• 1-2 Tablespoon olive oil (to your liking) (usually add over 2)

• 2 teaspoons fine sea salt (can do 1 tsp salt, 1tsp herbamare)

• 1/2 cup quinoa (little more than 1/2 a cup) (2/3-3/4 cup in reality)

• Black pepper to taste

• 1/8 teaspoon cayenne pepper (more if you want it spicier)

• 3.5 cups of water

Topping Options

• Avocado

• Cilantro

• Tortilla chips

• Mexican finely shredded cheese

• Lime juice

• Sour cream

Instructions

1. Warm oil over medium heat. Add onion, celery, carrots, garlic, jalapeños. Sauté until vegetables are tender, about 8 minutes.

2. Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper. Season with pepper and bring the soup to a boil.

3. Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 20 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture

   1. (The longer you let it cook the more liquid boils off, the thicker the stew/chili will be)

4. Do another 10 minutes and check

5. Do another 5-10 and check