vegetable chili with quinoa

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On New Year’s Eve, David’s co-worker invited us to her home for an afternoon shindig. It was really nice to spend time with his work friends who are collectively hilarious and welcoming. While chatting around the kitchen island, we snacked and shared various stories.  A few soups were also served to keep everyone warm on an otherwise quite cold afternoon. David enjoyed his vegetable chili so much that he asked for the recipe and we immediately replicated it for ourselves. Thank you so much for sharing it with us!! Not one for leftovers, David has been enjoying this meal over the course of a few days.

2 28oz cans of diced tomatoes

2 14oz cans of black beans, rinsed

1 cup of quinoa

1 onion diced

1 red pepper diced

4 carrots diced

4 garlic cloves diced

2 tablespoons cumin

4 cups vegetable stock

1 tablespoon red pepper flakes

Salt and pepper

Olive oil

In a large pot heat olive oil and saute the onions and garlic for about 5-7 minutes over medium heat. When the onions and garlic are translucent and fragrant, add the cumin and mix in for another minute. Pour in the vegetable stock, tomatoes, red pepper flakes, salt, pepper, and beans. Bring to a boil. Once boiling, add the quinoa, reduce heat to a simmer and partially cover the pot for about 10-12 minutes. Uncover the lid and stir all of the ingredients. Add the red pepper and carrots and cook on medium low heat for another 4-5 minutes. Serve and enjoy!!

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