Vegetarian Chili

Vegetarian Chili

1 tablespoon canola oil
1 large onion, chopped
1 carrot, chopped
1 red bell pepper, choped
1 tablespoon finely chopped jalapeño pepper
2 cloves onion, minced
1-2 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can can whole tomatoes, chopped, with juices

1 14-ounce can whole tomatoes, chopped, with juices
¼ teaspoon salt
1 15-ounce can red kidney beans, rinsed 1 15-ounce can black beans, rinsed
½ cup cooked quinoa
½ cup nonfat plain Greek yogurt for garnish
⅓ cup chopped green onion for garnish
Heat oil in a Dutch oven over medium heat. Add onions, carrot, bell pepper, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions, bell pepper, and carrot are soft, 5 to 7 minutes.

Add tomatoes with their juices and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and cooked quinoa. Simmer until the chili is thickened, about 15 minutes.

Garnish with yogurt and green onion.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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