F o o d i e : V e g e t a r i a n C h i l i

To get through my weekend of studying I decided to make a filling, healthy, and warming dish. 

Vegetarian Chili!

This is also my own little fall kick-off celebration! 

(Yay it's officially fall! Time for scarves, boots, tights, all things pumpkin and apple, crisp days and changing colors, and curling up with blankets and mug of hot chocolate!)

Now back to the recipe, you will need:

For Chili:

• Olive oil
• 2 small (one medium) zucchini (chopped)
• 1 can black beans (rinsed and drained)
• 1can diced tomatoes
• 1 can tomato puree
• 1 medium onion (chopped)
• 2 garlic cloves (minced
• 1 (or more if you like a lot of heat) chipotle pepper in adobo (finely chopped)
• 1 cup quinoa 
• 1 cup vegetarian "meat" crumbles
• 1 cup corn
• 1 small bell pepper (chopped)
• 1 Tbs chili powder, cumin, and honey
• a sprinkling of cinnamon and/or nutmeg and salt to taste

For Garnish

• Sour cream
• Shredded Cheese
• Cilantro

Here's how to put it all together:

Cook quinoa according to package directions. Set aside. In a big ol' pot sauté onions in olive oil until translucent (about 5 min). Add garlic, cumin, chili powder, and chipotle pepper. Sauté for about a minute to wake up the spices. Next, toss in beans, zucchini, bell pepper, corn, "meat" crumbles, and both cans of tomatoes. Stir to combine. Add honey, cinnamon/nutmeg, and salt to taste. Let simmer for 25 min. Add quinoa to vegetable mixture. Stir, and reheat. Then plate up and top with shredded cheese, sour cream, and cilantro. 

Time to enjoy!

(This recipe is easily customizable, just toss in veggies that you love and don't fret if you're missing one on the list.  Also, this recipe makes A LOT of chili, great for leftovers or a meal amongst friends and family.)