Serves 8 – 10

1 cup quinoa

2 cups water or stock

1 tbsp olive oil

1 medium chopped onion

2 large cloves garlic

3 celery stalks, chopped

2 large carrots, chopped

2 sweet potatoes, cubed

1 red pepper, chopped

2 tsp cumin

2 tsp chilli powder

1/2 tsp paprika

Salt & pepper to taste

Pinch cayenne pepper

1 15 oz. can black beans or chickpeas

4 cups veggie broth

2 cups tomato sauce

1 28 oz. Can diced tomatoes

2 tbsp lime juice

I am pretty fast and loose with the spices, I also sometimes add chipotle powder, a diced jalepeno, it just depends on how spicy you like it.

Combine the quinoa and water and bring to a boil, reduce to low heat and cover and simmer for 15 minutes, until all liquid is absorbed. Set aside.

For the chilli, in a large stockpot, heat olive oil and stir in onions, garlic, celery, carrots, sweet potatoes, & peppers. Cook until vegetables are tender, about 5 minutes. Add spices, blend, add cooked remaining ingredients and simmer uncovered for another 30 – 60 minutes. I usually transfer all ingredients to a crockpot and let it simmer for a few hours. Garnish as you like.


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