It has been incredibly cold of late, with a huge cold front sweeping through our area…so a hearty Vegetarian Chili felt like the perfect meal to warm us up! Since it’s us though, we wanted to make a different one than we have cooked for prior iterations, so we broke out some quinoa to add body and built from there. In the end, we wound up creating a spicy (due to the habanero powder), hearty, meat-free chili that gave us the perfect lift for the chilly days.
Time: 90 Minutes
Ingredients (Makes 5-6 servings):
- Onion
- Shredded Cabbage
- 1 Can of Black Beans
- 1 Can of Pinto Beans
- 1 Can of Kidney Beans (red or pink)
- Corn
- 1/2 Cup Quinoa
- Hot Pepper(s) of your choice
- Ground Cumin
- Chili Powder
- Canned Tomatoes (about a quart)
- Salt
- Optional: Cheese to melt on top
Method:
- Dice your onion and hot peppers. Then, in a large pot, heat some oil, and add your onion and peppers. Add in some ground cumin and chili powder, and cook until your onions turn opaque, and your hot peppers soften.
- As your onions cook, pour your dry quinoa into a saucepan, and cover with about 2 cups of water. Bring to a simmer, and cook until all of the liquid is absorbed. As your quinoa cooks, turn your attention back to your chili pot.
- When your onions/peppers are ready, add your shredded cabbage, and stir to combine. Sautee until it begins to lose its colour.
- As your cabbage cooks, drain and rinse your beans. Then, when your cabbage is ready, add your corn and beans, and stir to combine.
- Pour in your quart of canned tomatoes, and stir those in as well.
- When your quinoa is done, add it to your chili pot, and sprinkle in some salt to taste. Then, let simmer until your tomatoes turn into a sauce. If you need at the end, mix equal parts corn starch and warm water, and add that to your chili to thicken.
- Plate, top with cheese, devour, and enjoy!
