Hearty Vegetarian Quinoa Chili
Recipe type: Main
Serves: 8
  • 4 tsp (20 mL) olive oil
  • 2 cups (500 mL) roughly chopped cremini mushrooms (6 oz/180 g)
  • 2 onions, diced
  • 1 jalapeno, finely chopped
  • 2 tbsp (25 mL) chili powder
  • 1 can (796 mL) PC Blue Menu Diced Tomatoes
  • 1 can (540 mL) PC Blue Menu 6 Bean Medley, drained and rinsed
  • ½ cup (125 mL) PC Organics Quinoa
  1. In large saucepan, heat oil over medium heat. Cook mushrooms and onions for 12 to 14 minutes, stirring often, or until golden. Stir in jalapeno and chili powder; cook 1 minute longer, stirring frequently. Stir in diced tomatoes and juices, beans, quinoa and 1 cup (250 mL) water. Bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until quinoa is tender.
  2. Serve garnished with PC Blue Menu Yogurt Spread and chopped fresh coriander, if desired.
Seed the jalapeno first if you like a milder chili; leave the seeds in if you like things hot.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/5-tips-for-recovering-from-the-flu-w-recipe/