The perfect comfort food for a rainy day –
Chili is wonderful all year round. There is especially something comforting about it on a rainy day. As we are all at home for most meals, recipes that use a lot of pantry staples and frozen food items are key. Feel free to mix up the beans with what you have on hand.
This chili is packed full of nutrients, it hits all the macros: carbs, fat, and protein in one bowl.
Ingredients:
- 1 red onion (medium) chopped
- 3 cloves of garlic chopped small
- 1 red or green pepper chopped
- 1 small can of green chilies
- 2 cans diced tomatoes (I used fire roasted)
- 1.5 cups frozen corn
- 3/4 cup quinoa (dry)
- 8 oz mushrooms, chopped
- 1 can black beans drained
- 1 can pinto beans drained
- 1 can pink beans drained
- 2 cups vegetable broth (a little more may be needed as the quinoa cooks)
Spices:
1 TBSP chili powder
1 tsp oregano
1 tsp cumin
1 tsp Cocoa powder
salt and pepper
1/4 tsp cayenne (more if you like it spicier)
Instructions:
- Heat 2 tsp olive oil in a pot
- Add onion, garlic, pepper, cook until softened on medium heat
- Add spices, cook 30 seconds to open up the flavors
- Add EVERYTHING else, bring to a boil, then reduce to simmer cook 30 minutes
As the quinoa cooks in the chili, eyeball the thickness of the chili, you may need to add another 1/4 cup of broth or water if you want a thinner chili.
ENJOY!