Quinoa Chili

I thought I'd already posted this recipe but it came to my attention today that I hadn't! This is such a  yummy chili recipe. I don't remember where I got it but I've been using it for several years now and it's still a favorite. I've adapted it to our family's liking...that's why I love soup...you can kind of just throw things in and it still turns out delicious! We love to eat this plain or atop a baked potato (sweet potato pictured below). The neat thing about this chili is that it is packed with protein, thanks to the quinoa, and is packed with vegetables as well. If using homemade stock as a base, you're also getting all of the wonderful benefits that come along with homemade stock! Enjoy!


Quinoa Chili

4 cups cooked pinto beans (or 2 cans)
1/4 cup butter, olive oil, or coconut oil
1 medium onion, chopped
2 teaspoons salt (more to taste)
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, grated
2 tomatoes, diced
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1 cup quinoa, uncooked
4 cups chicken or beef stock

Heat oil in pot over medium heat. Add onions and saute until tender. Add remaining vegetables, garlic, salt, and spices. Saute for a few minutes until tender. Add quinoa and chicken stock. Simmer for 20 minutes. Add beans to pot and continue to simmer for another 10-15 minutes. Serve up in bowls and enjoy!

(If you want the lazy version, throw it all in a pot, bring it to a boil and simmer for 20-30 minutes!)