As fall weather quickly approaches I have been craving chili. Not just any chili, but Buffalo Chicken Chili! So I headed over to my local Albertsons grocery store for their huge Stock Up Anniversary Sale. They had just about all of the ingredients for the chili on sale. Score! Not only do I love a good chili, but I also love a good sale! Continue reading Buffalo Chicken Chili→
Chili is one of my favorite things to make during the cooler months. It is easy to make and it hits the spot on these chilly nights. I made this chili without beans and loaded it with veggies instead, then topped it with guacamole and fresh cilantro. You can easily add any toppings you like.
Don’t let being a vegetarian keep you from eating chili this winter. Quinoa is a great healthy alternative.
1/2 cup quinoa, cooked
1 cup water
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, diced
2 celery stalks, diced
1 red bell pepper, diced
3/4 cup of corn
1 medium zucchini, diced
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2-3 tablespoons chili powder
1 tablespoon ground cumin
Salt and black pepper to taste
Cook quinoa according to package directions and set aside.
In a large pot, heat the olive oil. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Top with cheese, cilantro, greek yogurt, or avocado slices.