This recipe has been my go-to chili for about seven years. It is my best and favorite meal- prep recipe. It’s also a pantry party aka quarantine friendly. Not only does it makes a shit ton but it also freezes super well and it’s yummy at any point of the day. Victim only once from a bad ring-of -fire (it hasn’t happened again folks), this chili is spicy, flavorful and veggitastic. You won’t miss the meat fam ( that’s what she said). Adapted from Two Peas and their Pod, I’ve played around with their ingredients and here’s my best combination of spices and flavors:
- 1/2 cup quinoa rinsed
- 1 cup water
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1/4 cup of pickled jalapeños, hot peppers and pepperoncini (fit as many as you can into 1/4 cup)
- 1/4 cup of red wine
- 1 large carrot peeled and chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 medium zucchini chopped
- 2 (15 ounce cans) black beans, drained and rinsed
- 1 (15 ounce can) red kidney beans, drained and rinsed
- 3 (15 ounce cans) diced or crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon of tomato paste
- 3 tablespoons chili powder
- 1 tablespoon of cayenne
- 1 tablespoon ground cumin
- Salt and black pepper to taste
- Optional toppings: green onions avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.
- In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
- Place tomatoes, tomato sauce, jalapeños, hot pepper, pepperoncini and garlic into a blender. Blend until smooth and set aside.
- In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Add chili powder , cumin and cayenne pepper. Stir until fragrant and add tomato paste. Add wine and mix all together, scraping the bottom of the pan. Cook until the wine has reduced a bit
- Stir in carrot, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
- Add the black beans, kidney beans, tomato sauce. Stir in the cooked quinoa. Season salt and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
Make sure you do this chili right by garnishing with green onions, avocado slices, cheese and sour cream.