Veggie chili quinoa

Easy & delicious.  Freezes well. Takes about 1/2 hour to cook on the stove, or 5 - 6 hours in a crockpot or slow cooker.

6 Servings: Serve with fresh cilantro as garnish. Add a dollop of dairy or non-dairy sour cream if you like.

Ingredients:

• 85g / 1/2 cup uncooked quinoa 
• 710ml / 3 cups water or bean cooking liquid 
• 15oz / 1 1/2 cup cooked kidney beans (1 can, drained and rinsed) 
• 15oz / 1 1/2 cup cooked black beans (1 can, drained and rinsed) or adzuki, or chick pea, or pinto
• 1 cup unsalted tomato sauce OR: 1/4 cup unsalted tomato paste + 3/4 cup water 
• 1 Tbsp olive oil 
• 35g chopped onion (1 small onion)
• 1 celery stalk, diced 
• 1 Tbsp (2 - 3 cloves) minced garlic 
• 2 Tbsp minced jalapeño pepper + 1/2 jalapeno pepper, seeded (I just use 1 small tin diced peppers, no fresh) - or large pinch red pepper flakes
• 1/2 green bell pepper, diced 
• 1/2 red bell pepper, diced 
• 1 tsp cumin powder 
• 2 tsp gr coriander 
• 1 tsp paprika 
• 1 tsp dried basil leaf 
• 1/2 tsp dried thyme leaf 
• 1/2 tsp dried marjoram leaf 
• 1/8 - 1/4 tsp chipotle pepper powder (add more for more heat)
• 1 bay leaf 
• 1 Tbsp light molasses 
• 1 Tbsp soy sauce 
• 1/4 cup chopped corriander 
• Fresh ground black pepper to taste  

Stovetop Directions:

1. Soak the quinoa 15 minutes, then rinse 3 times, then drain into a colander (I didn't bother)
2. Drain beans into a colander and rinse well
3. Peel & mince the garlic and jalapeño pepper
4. Dice the onion
5. Wash and trim the celery, slice lengthwise, then crosswise to dice 
6. Seed and dice the red and green pepper 
7. Heat the oil on medium-high in a large sauce pan 
8. Fry the garlic, jalapeno, onion and celery until soft (about 5 minutes) 
9. Add the peppers and fry 5 minutes 
10. Add the spices and herbs, stir 2 minutes 
11. Add the beans, water or bean liquid, molasses, tomato sauce, and quinoa 
12. Bring to boil, cover, and simmer 20 minutes or until quinoa is cooked 
13. Stir in soy sauce, and pepper. Adjust seasonings 
14. Serve garnished with cilantro 
15. Optional: Add a dollop of dairy or non-dairy sour cream to each bowl 

Crockpot Directions:

1. 1. Sauté jalapeno, ginger & garlic, celery, and peppers in oil for 5 minutes on med-high 
2. Add spices and herbs, stir 2 minutes 
3. Combine with water, tomato sauce, salt, quinoa and beans in a 6 qt crockpot
4. Cover and cook on low for 5-6 hours 
5. Add soy sauce, molasses, pepper 
6. Serve garnished with chopped clilantro and sour cream (optional) 

(Adapted from the Savvy Vegetarian)