I hereby dubb thee Springtime.
I’m done hiding under my blanket. I’m done getting my vitamin D while napping in a sunbeam coming through my window. I’m done shunning ice cream because I’m already too cold. It may only be the first week of March but I think everyone can agree that spring starts now.
Maybe my train of thought is a little premature. One child who shall remain nameless has taken to turning the heater off before bed on nights where the temperature dips below zero. We’ve been waking up to some chilly mornings and started double checking before bed. But – there’s a day reading 50 degrees in the ten day forecast. I’ll believe it when I see it.
I’m hoping for a renewed burst of energy as we get our sunlight back (this weekend!). Spring cleaning, house projects, and any adventures that involve stepping outside the front door are on the docket. Maybe I shouldn’t give up the sunshine naps just yet.
With all this work to do, we’re going to need some energy. This chili is an absolute powerhouse. As if quinoa weren’t enough protein already, it’s also packed with beans and healthy veggies. I actually think it expands in your stomach, so a little bit goes a long way. You can leave the toppings off to make it vegan and gluten free, but I love it with whole grain tortilla chips or some hearty bread for dipping. If you prefer a looser chili feel free to add more broth.
On an unrelated note, I just booked a trip for my husband and I to visit San Francisco for our 10th wedding anniversary in May! I absolutely could not be more excited. My list of things to do and places to eat is already waaaaay longer than we could ever squeeze into three days, but please let me know if there’s something we absolutely should not miss!
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This gluten-free, vegan chili is perfect for those cold winter nights!
- 1/2 cup quinoa rinsed
- 1 cup water
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 jalapeño pepper seeds and ribs removed, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 15 ounce cans white kidney beans cannellini beans, rinsed and drained
- 1 15 ounce can garbanzo beans chickpeas, rinsed and drained
- 2 cups low sodium vegetable broth
- 1 cup frozen corn
- 1 tablespoon fresh lime juice
- Coarse kosher salt and freshly ground black pepper
- Monterey Jack Cheese (optional)
- Fresh cilantro (optional)
- % plain Greek yogurt (optional)
- Whole grain tortilla chips (optional)
In a 2 quart saucepan, bring quinoa and water to a boil over high heat. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes.
Meanwhile, heat olive oil in a large pot or dutch oven over medium high heat. Add the onion and cook, stirring, until softened, 5 minutes. Reduce the heat to medium and add the garlic and jalapeño. Cook, stirring, for one minute. Add the cumin and chili powder and cook, stirring, for another minute.
Add the beans, broth, corn, lime juice, and quinoa. Season with salt and pepper and stir gently to combine. Bring the mixture to a boil, reduce the heat, and simmer uncovered, stirring occasionally, for about 30 minutes. If you prefer your chili more like soup, add an additional cup or two of broth.
Serve chili in bowls topped with a sprinkling of monterey jack cheese, fresh cilantro, and crushed whole grain tortilla chips, or swirl in a spoonful of plain Greek yogurt.