A mouthwatering blend of flavors
If you’re looking to warm up your evening with a bowl of deliciousness, we have your solution.
Quinoa Chili! It is packed full of healthy vegetables and plenty of savory flavors. Plus, it’s vegan and gluten-free.
STA Cafe is serving up this mouthwatering blend of flavors.
Owner Julie Malone says it is one of her most requested seasonal soups.
She shared the recipe with Heartland Weekend.
Trust us, you will want to eat all of this up.
Warning: This recipe makes a heaping pot of quinoa recipe.
5 carrots chopped
5 ribs of celery chopped
1 green bell pepper chopped
1 yellow onion chopped
2 medium jalapenos chopped
2 tablespoons of vegetable oil
1/2 cup chili powder
1/4 cup cumin
salt and pepper to taste
15 oz can of corn
15 oz of black beans
2 15 oz cans of diced tomatoes
really big can of tomato sauce
1 cup quinoa
Sweat the carrots, celery, green pepper, onion and the jalapeno with the chili powder, cumin, salt and pepper over low heat. Let the veggies sizzle in a large pot until they are soft and translucent.
Add the corn, black beans, tomatoes, and tomato sauce to the pot. Allow the mixture to get hot.
Stir in the dry quinoa.
Simmer for about 15 to 20 minutes until the quinoa has popped open.
**If time allows, let the chili sit over warm heat to really bring out the flavors.
Serve with your favorite toppings.