Quinoa Chili

I've been on a kick lately with re-making recipes from my own blog.  Ever since I made Quinoa Chili on my blog last February I've been wanting to make it again.  But I love cooking different things so I haven't gotten around to it.  Until last week.  Feeling quite a bit guilty from all the sweets I've been eating, I knew I needed a vegetarian dish that I could feel good about.  And if you want to get this on the table in under a half hour, cook your quinoa the night before!  I love the prep-ahead method and try to take advantage of it as often as possible.

Quinoa Chili

Ingredients:

1 cup quinoa

1 cup water

1 cup veggie broth

1 large onion, diced

1 green bell pepper, seeded and diced

1 cup chopped celery

1 jalapeño pepper, seeded and minced

2 tomatoes, cored and diced

1 cup diced carrots

Two 16-oz. cans black beans, drained

One 28-oz. can crushed tomatoes

1/2 package of McCormicks Hot Chili Seasoning Mix

salt and pepper to taste

1 Avocado, sliced and a sprinkling of Mexican Blend Cheese

Instructions:

Combine quinoa and water/broth in saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from heat and let stand about 10 minutes.Meanwhile, heat a large, non-stick pan; add onion, bell pepper, celery and jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomatoes and carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and seasonings; cook about 25 minutes over low heat, stirring occasionally. Stir in quinoa; cook 5 minutes more. Ladle chili into bowls and top with avocado and cheese.

This meal came together so quickly and tasted so good! I definitely recommend this quinoa chili if you are looking for some chili inspiration this winter.

What's your favorite way to use quinoa?