This super healthy and colorful chili is a wonderful change of pace from your traditional chili. Chock full of an assortment of canned beans, this vegetarian dish comes together quickly (and if the sour cream is omitted, is vegan) .
2 tbsp vegetable oil
2 large cooking onions, diced
4 ribs of celery, diced
4 cloves garlic, minced
1 tbsp chili powder
1 tbsp roasted and ground cumin
1 red pepper, seeded and diced
1 medium zucchini, diced
2 cans of black beans, drained 1 can = 19oz
1 can of chick peas not drained1 can = 19oz
1 can of kidney beans drained 1 can = 19oz
1 cup fresh or frozen corn
2 limes, juiced
2 cups cooked quinoa
½ cup chopped cilantro
Sour cream for serving
Additional limes
Cilantro for garnish
1
In a large soup pot, heat the oil over medium heat.
2
Cook the onions until soft and starting to colour.
3
Stir in the celery and cook until tender. Add the garlic, chipotle, chili powder, cumin, oregano, red pepper and zucchini. Cool. Stirring frequently until the pepper starts to soften.
4
Add the tomatoes, beans and corn. Continue to cook for about 15-20 minutes or until vegetables are tender.
5
Stir in the lime juice, quinoa and cilantro.
6
Season with salt and pepper to taste.
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Ingredients
2 tbsp vegetable oil
2 large cooking onions, diced
4 ribs of celery, diced
4 cloves garlic, minced
1 tbsp chili powder
1 tbsp roasted and ground cumin
1 red pepper, seeded and diced
1 medium zucchini, diced
2 cans of black beans, drained 1 can = 19oz
1 can of chick peas not drained1 can = 19oz
1 can of kidney beans drained 1 can = 19oz
1 cup fresh or frozen corn
2 limes, juiced
2 cups cooked quinoa
½ cup chopped cilantro
Sour cream for serving
Additional limes
Cilantro for garnish