Quinoa Chili
Snow falling on my pine trees equates to cravings of all things warm, cozy and filled with goodness. The most recent cozy goodness came in the form of quinoa chili which is packed with a mix of black and pinto beans and veggies which was an ideal pre-game meal before taking my son on his birthday excursion last week. My littlest little turned seven last Wednesday and we treated him to a unique experience on the North Pole Express. His love for trains has been ingrained in his psyche since the day he set eyes upon his grandfather’s masterpiece train table. He would spend all day (and night for that matter) with his grandpa tinkering with the trains if he could. This adventure on the North Pole Express was his very first ride on a real working steam train. What could be better to ring in the season with a train ride similar to the Polar Express movie. We rode for a mile up the track to the “North Pole” and got to visit with Santa himself and a number of his friends. At the end, I had to laugh… my son asked why there wasn’t a hobo on the top of the train like in the Polar Express. I guess that would have been the icing on the cake in his mind!
In other awesome news, I was just listed as one of the top 150 food blogs by Brand Ballot! So, after you’ve made up a batch of this warming (and vegan friendly!) quinoa chili, check out this list of other fabulous food blogs while you eat your warm bowl of cozy comforting chili goodness. Cheers!
- 1 cup quinoa, uncooked
- 4 cups low sodium vegetable stock or stock of any kind
- 1 onion, diced
- 4 cloves garlic, minced
- 2 jalepeno or serrano peppers, seeded and diced
- 1 cup squash or pumpkin puree
- 1 can black beans
- 1 can red kidney beans or pinto beans
- 1 cup tomato sauce
- 28 oz can diced tomatoes
- ½ cup swiss chard, finely chopped
- 2 teaspoons oregano
- 1 teaspoon paprika
- ½ teaspoon coriander
- 1 teaspoon cumin
- 2-3 teaspoons chili powder
- 2 teaspoons pink himalayan salt or smoked salt
- In a slow cooker, place all ingredients and stir together.
- Cook on low for 4 hours up to 8 hours.
- Serve hot with your favorite chili toppings like cheese, guacamole and chips!
Leftovers can be refrigerated and used within a week or freeze for future meals.
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