Dec
02

For several years, my mother-in-law has participated in an annual local Chili Cook-off and has won first prize every time she’s entered. I’ve attended one of the cook-off events. Unfortunately I couldn’t try any of the chili because every contestant makes their chili with meat. It’s a shame that no one makes a vegetarian chili for the cook-off.

Veg Chili Cookoff

Chris & I decided that we were going to enter the chili cook-off with a vegetarian chili this year, but we never did. Regardless, I made some delicious chili tonight, it would definitely worthy of a first place prize if it were entered. There are many different ways that you can customize a chili recipe, I believe my recipe to be unique. I use apples my recipe, most people turn their noses up when they see the apples being added, but end up smiling with delight when they take their first bite.

apple carrot quinoa chili

Apple Carrot Quinoa Chilli
Author: 
 
Ingredients
  • 10-12 tomatoes OR 2 cans of stewed tomatoes
  • 1 can pinto beans
  • 1 can black beans
  • 1 can northern white beans
  • 1 can kidney beans
  • ¾ cup quinoa
  • 1 onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, finely chopped
  • 2 large carrots, coarsely chopped
  • 3 small {honeycrisp} apples, coarsely chopped
  • 2-3 small squares of raw cacao nibs or a few scoops of cacao powder
  • olive oil
  • curry
  • cumin
  • nutmeg
  • chili powder
  • cinnamon
  • agave nectar
  • sea salt
Instructions
  1. I highly recommend you ​stew your own tomatoes, you will get better flavor and less preservatives in your chili. If you are not stewing your own tomatoes and you choose to use canned tomatoes, start the recipe at step #3.
  2. For stewing, put your tomatoes in boiling water for about 1-3 minutes until you see the skins begin to peel back. In a colander, peel the skins off of your tomatoes. After the tomatoes have cooled slightly, chop them into small pieces.
  3. Put the tomatoes into a large pot with 1 tablespoon of salt and 2 tablespoons of agave nectar. Stew over medium heat.
  4. Cook quinoa according to the directions.
  5. Sauté the onion, garlic, and jalapeno in olive oil over medium heat for about 5-7 minutes.
  6. Combine the onions, garlic, and jalapeno with the stewed tomatoes.
  7. Add all 4 cans of beans and 1 teaspoon of each spice: curry, cumin, cinnamon, nutmeg, and chili powder.
  8. Add the carrots and apple to the chili.
  9. Stew for 20 minutes.
  10. Add the cacao and then taste the chili. Add more seasoning (including salt & agave nectar) to taste.
  11. Add cooked quinoa 5-10 minutes prior to serving.
Notes
Serve the chili with your favorite cornbread.
{To spice up your favorite cornbread recipe, add ½ finely chopped jalapeno to the mixture prior to baking.}
Nutrition Information
Calories: 1386 Fat: 15g Saturated fat: 2g Unsaturated fat: 10g Trans fat: 0g Carbohydrates: 281g Sugar: 96g Sodium: 1001mg Fiber: 59g Protein: 54g Cholesterol: 0mg
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Crista