This chili recipe provides a full body of flavor, texture and allergy friendly. Serve with your favorite toppings and a side of potato or cornbread.
This recipe is gluten free, tomato free, and garlic free.
Recipe Courtesy of: Martha Morgan
Ingredients
Serves: 6 to 8
1 tablespoon of oil of your choice (I used avocado oil)
1 red onion diced
3 celery stalks diced
1 carrot diced
1 green bell pepper diced, optional (substitute with yellow or orange)
1 zucchini diced
1 yellow squash diced
1 can of black beans with liquid from the can
2 cans of kidney beans with liquid from cans (substitute with pinto or another bean based on preference)
3 red bell peppers sliced
1 cup of Quinoa
2 to 4 cups of Water
1 tablespoon of dried ground Shallots
¼ cup of smoked paprika
1 teaspoon of Oregano
1 teaspoon of Cumin
1 teaspoon of Salt
½ teaspoon Black Pepper
2 teaspoons of ground Chipotle Pepper
3 tablespoons of Sugar
1 Tablespoon of Apple Cider Vinegar
Preparation
Step 1
Clean and slice the red peppers and roast them in the oven on a lightly greased sheet pan for approximately 35 minutes at 375 degrees Fahrenheit until they have darkened in some areas and have good caramelization. (You can substitute with 2 cups of fire-roasted red peppers in a jar if they are safe for you to eat)
Step 2
While the red peppers are roasting, cook the 1 cup of quinoa with either 2 cups of water or a vegetable broth. (Vegetable broth will add more flavor)
Step 3
While the roasted red peppers are baking and the quinoa is cooking, place a large soup pot over medium heat. Once the pot is heated, place the oil in the pot. Sauté the carrots, onion, and celery for approximately 8 minutes until it starts to caramelize the onion. Add in the green bell pepper and cook another 5 minutes while stirring occasionally.
Then add in the zucchini, squash, all the herbs, the black beans, and the kidney beans (with can liquid). Stir the mixture, cover, and cook for approximately 10 minutes.
Step 4 When the peppers are done roasting, place them in a blender or food processor with the paprika and 1 cup of water. Blend until a nice thick paste is formed. Step 5
Add the roasted red pepper puree to the vegetable mix and stir, then add the cooked quinoa. Turn down the heat to low and cover for 5 minutes. Check to see the consistency of the chili, add 1 to 2 cups of water to the chili to make the desired consistency. Cover and let cook an additional 10 minutes.