RICE - Chunky Vegetable Quinoa Chili

By Aemelia

Ingredients

• 1 Cup uncooked quinoa
• 2 Tablespoons extra virgin olive oil
• 1 large onion, chopped
• 5 stalks celery, chopped
• 5 medium carrots, peeled and sliced
• 6 sweet peppers, chopped
• 1 zucchini, quartered and sliced
• 2 yellow zucchini, quartered and sliced
• 4 cloves fresh garlic, minced
• Pinch of kosher salt
• 32 oz chicken broth
• 2 15 oz cans diced tomatoes
• 2 cans white beans, drained
• 2 Tablespoons ground cumin
• 1 1/2 Tablespoons chili powder
• 1 teaspoon hot sauce
• 1 teaspoon fresh lime juice
• Kosher salt, fresh cracked pepper, Lawry’s Garlic Salt with Parsley
• Fresh Cilantro leaves, chopped

Details

Servings 10
Adapted from picky-palate.com

Preparation

Step 1

1. Cook quinoa according to package directions. Set aside. Heat oil into a large dutch oven over medium heat. Saute onions, celery, carrots, sweet peppers and zucchini’s. Stir and cook for 5-8 minutes or until softened. Stir in garlic and cook for 60 seconds. Season with a pinch of kosher salt.

2. Pour in chicken broth, cooked quinoa, tomatoes, beans, cumin, chili powder, hot sauce and lime juice. Season with kosher salt, pepper and Lawry’s according to your liking. Add some then give a taste until you are satisfied :) Stir in fresh cilantro leaves.

3. Simmer on low until ready to serve. We like to crush tortilla chips over top, mmm!