Quinoa Chili

This is some protein packed chili, folks! A winter staple, totally vegan when sprinkled with daiya or vegan sour cream, and can be easily made for all ya'll meat eaters! Just add a pound of seasoned browned beef to the mix. So yum. I love the texture quinoa adds and hey, I'm down with my kids getting as much protein as possible. This stuff freezes and reheats well. I tried today ;-).

Also, I gave quotients for canned beans, but I actually use frozen beans. Beans are among the easiest things to preserve and I will post a tutorial soon! 

Quinoa Chili

1 tablespoon coconut oil

1 sweet onion

3 cloves garlic, minced

2 carrots, cubed super tiny

3/4 tsp turmeric

2 tsp cumin

4 bay leaves

pinch of cinnamon and nutmeg

1 tablespoon chili powder (or more to taste!)

1 can (15oz) tomato sauce

2 cups cooked quinoa

1 can black beans, rinsed

1 can white or pinto beans, rinsed
1 sweet potato, cubed super tiny

4 cups vegetable stock

Heat the oil on medium in a large pot. Add the onion and put the lid on the pot. Let the onions sweat/ get translucent. Add the garlic and carrots and a dash of salt. Put the lid back on and let sweat another couple minutes. Add the rest of the ingredients. Bring to a simmer and cook for about 30 minutes, covered, stirring on occasion. Remove bay leaves and season to taste. I added a bit more salt and chili powder. Yum!!