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 writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. 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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