Thursday, November 6, 2014

Recipe: Vegetarian Chili

With the weather finally starting to cool down here in California, we have been craving Chili. This vegetarian version can simmer in a crock pot while you're at work, so you have dinner ready to go when you get home.

- 1 onion, diced
- 3 large carrots peeled and sliced with a mandolin
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 4 jalapeño chilies, seeded and diced
- 6 garlic cloves, minced
- 1 large can of crushed tomatoes
- 1 small can of tomato paste
- 2 cups organic vegetable stock
- 2 cans kidney beans, drained
- 2 cans cannellini beans, drained
- 1/2 cup cooked quinoa
- 2 tablespoons white balsamic vinegar
- 3 tablespoons California chili powder
- 1 teaspoon ground cumin
- 2 teaspoons ground black pepper
- 4 tablespoons sriracha hot sauce
- olive oil for sautéing 

For serving:
sour cream
shredded cheddar cheese

Heat the olive oil in a dutch oven and add the onion, carrots, bell peppers, 
jalapeño and garlic, sautéing until all of the vegetables are tender. 

Add the crushed tomatoes, tomato paste, vegetable stock, kidney beans, 
cannellini beans, quinoa, vinegar, chili powder, cumin and sriracha. 

Bring everything to a boil, and then transfer to a crock pot, allowing 
everything to simmer on low during the day.

Ladle into deep bowls and garnish with sour cream, chives, 
shredded cheddar cheese and avocado as desired. 

Serves 6

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