Tex-Mex Quinoa Veggie Chili
Guys, today I have an incredible recipe! This is so easy, a family favorite and can be used for many different meals! Shout out to Kate at CookieandKate food blog! She posted a Mexican Quinoa Stew our friends made for us and it was delicious! I tweaked the recipe to fit our family needs and we can’t stop eating it.
You can make this as a stew, top on a baked potato, eat cold or spice up a taco with! Check out the recipe notes for details. Hope you enjoy this and thank you Kate for an inspiring and delicious food blog to help us cook whole foods!
Tex-Mex Quinoa Veggie Chili
- 1 Tbs Coconut Oil Can use olive oil instead
- 1 Medium purple or yellow onion Chopped (or use 1 Trader Joe's ready mix of onion/celery/carrots)
- 2 Stalks Celery Chopped (or use 1 Trader Joe's ready mix of onion/celery/carrots)
- 3 Whole Carrots Chopped (or use 1 Trader Joe's ready mix of onion/celery/carrots)
- 5 Cloves Fresh Garlic Minced or diced
- 2 Fresh Jalapeños You may reduce spice, by deseeding them or limiting it to 1 pepper
- 6 Cups Bone Broth You may use filtered water if you don't have broth
- 1 Can Diced Tomatoes
- 1 Tbs Cumin Can add more or less for preferred taste
- 1 Tbs Himalayan salt Can add more or less for preferred taste. If using water, you may want to add less salt
- 2 Cups Sprouted Quinoa (dry/uncooked) Trader Joe's has sprouted quinoa
- 1 Cup Fresh Cilantro
- 1-2 Fresh Zucchinis Chopped or diced small/Can replace with butternut squash
- 1/2 Fresh Red Bell Pepper Chopped
- 3 Cups Spinach
In a large dutch oven, heat the coconut or olive oil on high.
Add the celery, onions and carrots and sauté until semi-tender. Add the zucchini, bell pepper and continue until veggies are tender. (If using butternut squash, you may need to sauté longer and add some broth to boil)
Reduce to low heat. Add garlic, jalapeño, cilantro and spinach and sauté for 2 more minutes, while stirring.
Next, Add diced tomatoes and quinoa and mix well. Increase heat to medium heat.
Add in Bone Broth or water and mix well.
Add salt and cumin and stir well.
Once it reaches a boil, reduce heat to low and let simmer cook for 12 mins.
Once the stew has simmered for 12 minutes, put the lid on top, turn off the heat and let it sit for about 20 minutes.
After 20 minutes, stir and taste. Add more salt or cumin to desired flavor. Place 2 cups at a time in a blender and blend for a few seconds. Repeat this over and over until all of the stew is blended and is a consistent thickness. (Be careful with hot soup in blender so it doesn't burn you or spill out)
Serve with beans and organic sweet corn on the side to add to the chili or eat plain with plantain chips and topped with cilantro and avocado. See notes for more variety
- This recipe can be eaten as a "stew" by omitting the blending step and add 1 more cup of broth or water.
- You can have several "add in's" like black beans, sweet corn, sweet potatoes or butternut squash to make it more hearty.
- You can top it with cilantro, white mountain whole milk yogurt, avocados or fresh arugula and squeezed lime wedges.
- You can serve this on top of a baked potato (Sweet or regular) along with feta or goat cheese and fresh cilantro.
- You can serve this cold for a "Gazpacho type" soup.
- Add to veggie taco for an added punch of flavor!
- Serve with side of Organic blue corn chips, sourdough bread or plantain chips!
- Eat for breakfast, lunch or dinner.