Adventures in Cooking – Week 4

Like many projects that I have going on right now, I procrastinated on cooking a new recipe this week until the very last minute.  No really, I started this week’s recipe about 2 hours ago (after I stopped playing Tiny Tower) and just finished enjoying my first dish.  After last week’s disaster, I think I was a bit reluctant to get back in there and try something new.  I finally decided on Friday that I would make another “soup/stew” recipe since the first one I tried turned out great.

This week’s recipe was a success!  After browsing through Pinterest, I came across a vegetarian recipe for chili that uses quinoa, my favorite rice substitute.  Since I had most of the ingredients on hand, I thought I would give this one a try.  I did make a couple of substitutions since I’m not a big fan of using canned products when I can easily buy the fresher version.  I used dried kidney beans and black beans that had soaked the night before instead of the canned beans and I used 10 medium tomatoes instead of the canned tomatoes.

Vegetarian Quinoa Chili

Chili garnished with sour cream and green onions


  • 1/2 cup quinoa
  •  rinsed 1 cup water
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, diced
  • 1 large carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper
  •  chopped 1 red bell pepper
  • chopped 1 medium zucchini
  • chopped 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, depending on your taste (I used 2 1/2 and it was a bit too spicy)
  • 1 tablespoon ground cumin
  • Salt and black pepper, to taste
  • Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.


  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 sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

That’s it!  It does take a while to prep everything, but it was really easy to cook.  I was able to freeze the rest of it so I should be set for the next couple of weeks.  Hopefully, you’ll give this recipe a try.


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