If you know me, then you know about my small obsession with soup. I could have some form of soup everyday and never get sick of it. My husband, on the other hand, feels differently. To him, soup is just an appetizer.
Instead of the typical meat-centric chili, I decided to make this vegetarian version for my lunch this week. From what I hear, it is supposed to snow again here in Cleveland this week so this will be just what I need to warm me up during these cold days.
The addition of the beans in this chili make it incredibly hearty and be honest, I actually prefer this version to the original. The spices also lend a unique flavor to the dish.
Stay warm out there and enjoy your week my friends!
Vegetarian Quinoa Chili
1 tablespoon olive oil
1 sweet onion, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 roasted red pepper, chopped
3 ribs of celery, chopped
6 cloves of garlic, minced
1 inch knob of ginger, grated
2 sweet potatoes, peeled and copped
8 cups vegetable stock
1 14.5 ounce can of diced tomatoes
1/2 cup quinoa
1 can black beans
1 can chick peas/garbanzo beans
2 1/2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon chipotle powder
1/2 cup fresh cilantro, roughly chopped
sour cream or crème fraîche for garnish
To make things easier, prepare and chop all vegetables. Everything moves pretty smoothly when the ingredients are ready to go.
Preheat a large stock pot over medium high heat. Add oil and then throw in the onions. Cook for 4 minutes and then add peppers, celery, garlic, ginger and sweet potatoes. Continue to cook for another 3-5 minutes.
Add stock and tomatoes. Stir to combine. Add quinoa. Open up cans of black beans and chick peas and rinse off under water in a colander. Add both beans to pot along with all of the spices. Stir and turn heat down to low. Simmer uncovered for 45 minutes.
Prior to serving, stir in fresh chopped cilantro. Serve with a dollop of sour cream or crème fraîche.
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