Ohhh, I LOVE A BARGAIN...& QUINOA, too!!!

The fresh snow here in Loveland, CO couldn't keep the ladies away from a no cost shopping splurge at Candy Rushold's Clothing Swap!

 I picked up some new friends, a designer jacket, a wine colored sweater, two (2!!!) adorable aprons for my cooking class parties and served up a big pot of steaming Quinoa Lime Chili for everyone to sit around and devour!
We had so much fun we forgot to take pictures!  OOPS.  Thanks for the great party, Candy!  I promised I'd share the Quinoa Chili Recipe and the love with everyone.

Hearty Quinoa and Lime Chili

Hearty Quinoa Chili packed with flavor from fresh lime, peppers, tomatoes, beans and beautiful flavors to warm your heart.

This chili was born in Denver when my son Jon and his sweetheart, Kristine and I were collaborating on ideas for a fresh vegetarian version using quinoa.  We made a soupier version (photo) and then thickened it by adding more beans. It's so satisfying either way! I adapted it to serve 20 a few days later for Candy's Clothing Swap!

Ingredients for 7 Servings: 

1 teaspoon olive oil

1tsp coconut oil

3 cloves garlic, minced

1 small white or yellow onion,chopped

1 red pepper, diced

1 carrot diced

2 pounds fresh tomatoes, finely chopped (you can use canned tomatoes)

1 teaspoon cumin

3-4 teaspoons chili powder,  a dash of cayenne ~ depending on how spicy you like it

1/8 teaspoon cinnamon

1 small lime ~ squeeze to your taste

3 cups vegetarian broth, plus more if necessary

1 cup green lentils, rinsed

1/2 cup quinoa, rinsed

1- 15 oz can kidney beans, well rinsed and drained

1-15 oz can black beans, well rinsed and drained

1/2 cup cilantro or parsley, finely chopped plus more for garnish

Avocado for topping, if desired

Instructions

Heat coconut oil in large pot over medium-high heat. Once oil is hot, *add garlic and cook for a minute or until fragrant and slightly golden. Add onion and red pepper and cook for 3-5 minutes or until onion is translucent. Add in tomatoes, cumin, chili and salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.

*Jon's great tip: 

        To capture the allicin from the garlic which is a major cancer fighter, cut, dice or chop first and let set for 10 minutes for maximum nutrient value. Onions also! Do this whenever you are adding garlic to recipes. Just think, 'garlic and onions first' and then start prepping your other ingredients.

Add broth, quinoa, and lentils; bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.

Stir in black beans, kidney beans, and cilantro. You can add a bit more broth if you feel you do not have enough, either way chili will continue to thicken. Taste and adjust seasonings if needed. Simmer a few minutes more.

Serves 7; about 1 cup each. Top with avocado and parsley or cilantro if desired.

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Here's an adaptation for today's BIG POT for the Ladies Clothing Swap!

Serves 20. I'd suggest making this big of a batch so you can freeze portions in quart sizes for other meals. Make your life EASY!

2 cups quinoa rinse, drain 

2 Cups lentils rinse and drain

Add to 1 liter of organic vegetarian stock.

Rinse the following beans until the bubbles disappear and drain. Add to pot of quinoa and lentils:

1 can red beans or kidney beans

2 cans black beans

1 can pinto beans

Add one can chopped tomatoes (or fresh if you have them!)

Add 1 1/2  cups of tomato sauce

1 Tb. or organic EVOO

Dice and Saute' the following in first cold pressing, organic coconut oil:

1 big onion

4 garlic cloves

3 big organic carrots

1 each of organic sweet yellow, red and green peppers 

dice up 3 stalks of organic celery

seed and dice one jalapeno pepper (or not)

Roughly chop up a big handful of Italian parsley or cilantro to add at the end of cooking along with the juice of one small lime. I zested a Tsp of the lime as well for extra brightness.

I put 2 tsp. Of Bragg's Aminos in the chili  (For no soy, use Coconut Secret Amino's)

I also grated ½ tsp of fresh ginger

1/8^th tsp cinnamon

Used cumin, cayenne and chili powder to taste (start small and go up to your heat level!)

1 TB onion powder

Himalayan Sea Salt to taste.

Big drizzle of Organic Extra Virgin Olive Oil to bring flavors all together

Remember to help me share the love by posting this on FB! Thanks for all the fun, ladies!!!