Zucchini and Quinoa Chili

Zucchini and Quinoa Chili

Ingredients:

1/2 cup quinoa

1 cup water
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped

2 medium zucchinis, chopped
2 cans black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
3 cans diced tomatoes
1 can tomato paste
2-3 tablespoons chili powder
1 tablespoon ground cumin
Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt

Directions:

1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. 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.

3. Add the black beans, kidney beans, tomatoes, and tomato paste. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes.  Enjoy! 

*This recipe was adopted and adapted from some of my favorite food bloggers:  Two Peas and Their Pod.  Thank you Two Peas!