Chilly-Day Vegetarian Chili
The winter in Montreal has been relentless leading to a higher-than-average consumption of chili in all it's glorious forms. This recipe is something I make on the regular but what I love about it is that I can change the flavour profile to be something different each time. This one is a pretty classic recipe that's packed with tons of flavour and nutrients like potassium, vitamin A, vitamin C, and iron which all play vital roles in our day to day health, but more on that later. In the meantime, check out the recipe below!
1 cup cooked quinoa (use package directions to cook properly)
1 tbsp olive oil
2 medium yellow onions, chopped
1 shallot, chopped
1 green bell pepper, diced
3 garlic cloves, minced
1 jalapeño, seeds removed, minced
10 white button mushrooms, cut in half and sliced
1/4 tsp chipotle powder (optional)
1/4 tsp cayenne pepper (optional)
2 tsp onion powder
1 tbsp ground coriander
2 tsp ground cumin
2 1/2 tbsp chili powder
1 tsp salt (and more to taste)
2 bay leaves
1 can (540 ml) white kidney beans, drained and rinsed
1 can (540 ml) black beans, drained and rinsed
1 can (796 ml) diced tomatoes
1 can (680 ml) tomato sauce
In a large pot, heat oil on medium heat. Add in onion, shallot, and bell peppers and cook 3-5 minutes until softened.
Add in the garlic, mushrooms, jalapeño, and all the spices and cook another 5 minutes.
Add in the beans, tomato sauce, diced tomatoes, and cooked quinoa. Mix together and bring to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer the chili until all vegetables are softened and cooked through. Similarly to soup, the longer you simmer, the more the flavour will develop!
Top with cheese, corn, sliced avocado, sour cream, green onion or whatever else you want!
NUMBER OF SERVINGS: 12
NUTRITION PROFILE (per portion): Calories: 215 kcal, Protein: 12 g, Fat: 3 g, Fiber: 10 g
DEGREE OF DIFFICULTY: This is easier than I thought (Intermediate)