We had to get a vegetarian chili into the competition, so chili #2 was a vegetarian quinoa chili. Really easy, so let's just dive right into this recipe adapted from Damn Delicious.
1 tablespoon olive oil
3 tablespoons garlic, minced
1 sweet onion, diced
2 cups cooked quinoa
2 (14.5-ounce) cans diced tomatoes undrained
1 (15-ounce) can tomato sauce
1 (4.5-ounce) can diced green chiles
1-1/2 tablespoons chili powder, or more, to taste
2 teaspoons cumin
1-1/2 teaspoons paprika
1-1/2 teaspoons brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper, to taste
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1-1/2 cups corn kernels
Juice of 1 lime
1 avocado, halved, seeded, peeled and diced
Let's get started...
1. Heat olive oil in a large pot over medium high heat. Add garlic and onion, stir until onions have become translucent, about 2-3 minutes.
2. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, corn, beans, chili powder, cumin, paprika, sugar, cayenne pepper, and coriander.
4. Serve with avocado, cheese, sour cream, and lime.
This recipe has more heat than the first and has already secured the lead over the Pumpkin Chicken Chili. My meat-eating husband was happy with the meat-free recipe and thought the quinoa added enough depth to the chili to make up for any missing protein. The meat will be back in the next contender -- Turkey Apple Chili.