Autumn Veggie Quinoa Chili

It's harvest season, it's getting cold outside, and a bowl is the easiest thing to eat from while wearing a Snuggie, which makes it the perfect time of the year for a piping hot bowl of chili.

This recipe is inspired by things I'm growing in my garden and a couple recipes I saw in the past. There are a lot of veggies and beans in this, making it pretty darn nutritious. Remember it's chili, so it'll taste good no matter what you have to substitute/omit.

Prep time 20 min.
Cook time: 30 min.
Servings: like 16 (Freeze your leftovers, or invite your friends!)

Ingredients:

1 cup uncooked quinoa
2 cups water 2 tbsp olive oil
Half white onion, chopped
Half red onion, chopped
6 cloves garlic, chopped
1.25 tbsp chili powder (more or less, depending how spicy you like it!)
1.25 tbsp cumin
1 small can tomato sauce
Green bell pepper, chopped
Red bell pepper, chopped
3 jalapeños, seeded and minced
2 ears corn
2 small zucchini squash, chopped
3 stalks celery, chopped
4 mushrooms, chopped
some shredded beet (optional)
2-(28 oz) cans diced tomatoes
1 small can tomato paste
1 can kidney beans
1 can black beans
1 can garbanzo beans
1 tsp basil
1 tsp oregano


1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes; set aside.

2. Boil a medium pan of enough water to cover the ears of corn. Break in half if necessary. Once boiling, drop in corn, and boil for about 5-7 minutes. Drain and pour cold water in pan to cool. Once cool, slice the kernels off the cob and set aside.

3. Heat olive oil in large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add the garlic, cumin, and chili powder; cook and stir 1 minute to release the flavors. Stir in the tomato sauce, red and green bell peppers, jalepeños, squash, mushrooms, corn, celery, and beet. Stir and cook for about 5 minutes, then add diced tomatoes, tomato paste, kidney beans, black beans and garbanzo beans, and about 2 cups water. Add basil and oregano, salt and pepper to taste. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

4. After 20 minutes, stir in the reserved quinoa. Cook 5 minutes. Serve with cheddar cheese, sour cream, chives, or cilantro!

I'm gonna get better at this food photography thing, promise.