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Easy Vegetarian Chili

Do an internet search for vegetarian chili and you’ll find a ton of recipes. Unfortunately, most of them are super complicated with 47 different ingredients and at least 12 precise steps to perfection. I exaggerate of course, but seriously, why do they have to be so dang difficult?!

This is real life. Ain’t nobody got time for that! Maybe one day. Nahhh…probably not.

I’ll stick with my basic recipe that I can tweak based on the ingredients I have on hand and how many folks are eating. It’s seriously yummy and I’m not spending ridiculous amounts of time standin’ over a hot stove.

As always, the following recipe can be adjusted to meet your needs/tastes. I’ll list some ideas at the end of the recipe.

Vegetarian Chili

What you’ll need:

1/2 cup quinoa

1 cup water

1 Tbsp olive oil

small onion, chopped

green pepper, diced

1 can black beans, drained and rinsed

1 can kidney beans, drained

2 cans diced tomatoes

1 can tomato sauce

chili powder

ground cumin

garlic powder

salt/pepper

What you do:

1. Combine quinoa and water in a medium-sized pot, bring to a boil. Reduce heat, cover and cook over low heat until all (or most) of the water is absorbed. This usually takes about 15 minutes.

2. In a large pot, heat oil and saute onion and bell pepper until crisp tender (3-5 minutes). Add beans, tomatoes, and tomato sauce. Stir in quinoa.

3. Season with chili powder, cumin, garlic, and salt/pepper. Taste and add seasonings until you get the taste your family likes. Simmer until all ingredients are well incorporated (about 30 minutes).Vegetarian Chili

This chili is a great stand alone meal or you could serve it over a baked sweet potato (my favorite!). Add some sweet cornbread and your taste buds will be smilin’!

Optional ideas:

Add chopped zucchini, carrots, or any other veggie when sauteing the green pepper and onion.

Use garlic cloves (2 or 3) in place of some or all of the garlic powder.

Add a seeded, chopped jalapeno pepper.

Use more or less beans.

Add water or more tomato sauce for a soupier chili.

Omit the tomato sauce for a firmer chili (this makes it perfect for scooping up with sweet potato fries-YUM!)

Be creative!cha chas gf kitchen

A great finish to this gluten free, vegetarian chili would be my friend Kathryn’s gluten free cashew chocolate chip cookie bars. {YUM!} You can find the recipe on her website, chachasgfkitchen.blogspot.com

 

 

 

 

 

 

 

Shared with: Ms. Moozy’s Open HouseBack to the Basics, The Modest Mom Blog, Saving 4 Six, and The Art of Homemaking

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Candy

Candy

Candy is a southern girl who enjoys the simple things in life. Dirt road drivin’, Sunday afternoon nappin’, back yard swingin’, and sunset watchin’ are a few of the things that make her smile. She’s been married to her best friend and the love of her life for almost 25 years and is navigating motherhood with her 4 children, aged 23, 19, 14, & 11. Homeschooling for over 18 years now, she is also a bit of a word-nerd (ok, maybe more than a “bit” – she actually considers making lists of homophones to be entertaining), a lover of books and chocolate, a survivor of cancer, an author, and a hula hoop maker.
Candy
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