Brrrr! Winter is officially here! It is currently freezing on the East Coast! All this cold weather is just making me want to curl up with a good book and avoid stepping outside, oh and cook! I started this recipe with the intention of making black bean soup, but somewhere along the way I changed my mind and made chili instead! Regardless, this quinoa black bean chili is the perfect thing to warm you up on these chili days (ha!) Enjoy it as traditional chili or place it over a baked potato. Regardless, you will not be disappointed!
+ 1 tablespoon extra virgin olive oil
+ 1/2 red onion, chopped
+ 3 cloves of garlic, minced
+ 1 (15oz.) can of diced tomatoes, juice included (buy no salt added and/or organic if possible)
+ 1 carrot, chopped
+ 1/2 red bell pepper, chopped
+ 3 scallions, chopped
+ 2 cans of black beans, drained and rinsed
+ 2 cups veggie broth (low sodium is best)
+ 1 cup of dry quinoa
+ 1 teaspoon cumin
+ 1 teaspoon chili powder
+ 1 teaspoon salt (or less if you did not use low sodium broth)
+ Place 1 tablespoon of olive oil at the bottom of a stock pot. Add the chopped red onion and saute for about 5 minutes on medium heat. Add the garlic and cook for 30 seconds.
+ Add in all of the remaining ingredients (except for the garnish ingredients.) Bring the chili to a boil and then cover and simmer for 30 minutes.
+ Once finished, allow the chili to cool a bit before serving. Garnish with slices of avocado, chopped scallions and cilantro!