This recipe is one of those born from necessity...make something easy with what you have on hand. Monday evenings are swimming lessons for my girls and by the time we return home they are ravenous little creatures that must be fed in a timely fashion before meltdown and complete chaos ensues...okay I am exaggerating...a touch. I need a dinner that is ready when we walk in the door. The girls had the chili topped with a little sprinkle of cheese. One of them loved it and the other tolerated it, that's a win in my book. Plus it's darn delicious in my opinion.
Quinoa Chickpea Chili
Ingredients:
1/3 a Yellow Onion, finely diced
1 Orange Bell or Sweet Pepper, finely Diced
1-2 tbsp Coconut Oil
1/2 tsp Garam Masala
1/2 tsp Cumin
1/4 tsp Turmeric
1/2 tsp Salt
pinch ground Cayenne Pepper, optional
3/4 cup uncooked Quinoa, rinsed
1 can or pouch Chickpeas, drained and rinsed
3 1/2 cups Vegetable Stock (low sodium)
1 cup Tomato Purée or Sauce
Lime
Cilantro
Add coconut oil to a medium sauté pan over medium low heat. Once the oil is melted add spices and salt and stir for a minute or so. Add the onion and pepper and sauté for 5-6 minutes. Add the sauté mixture, quinoa, chickpeas, vegetable stock and tomato purée to a slow cooker/ crockpot. Cook covered on high for 3-4 hours or on low for 6-8 hours. Add a squeeze of fresh lime juice and some cilantro to garnish when serving.
