Protein Packed Chili [RECIPE]

Its stating to get really cold outside…during the winter I make a lot of soups, stews and chili. I used to make it with ground beef 7 years ago, then when i became vegetarian I started using bulgur…..now that I have eliminated gluten I use quinoa.  I top it up with green onions and avocado. If you are a chili lover you have to try this recipe.

Ingredients:

• 2-3 tbsp oil  (grape seed)
• 2-3 cloves garlic, minced
• 1 red or green bell pepper, chopped
• 1  onion, chopped
• 10 white mushrooms chopped
• 2 small zucchini chopped ( or one big)
• 3 carrots, chopped
• 1 tbsp cumin
• 3 tbsp chili powder
• pinch sea salt
• 1 tsp paprika
• 2 cups of red kidney beans (soaked and cooked) or one large can ….look for low sodium
• 1 can diced tomatoes with juice ( again look for NO SALT)
• 2 cups water
• 2 cups of cooked quinoa

Directions:

In a large cooking pot, add the oil and heat over medium heat. Add garlic, peppers, onion, carrot, mushrooms and zucchini and sauté until everything is soft, approximately 5-7 minutes. Add the rest of the ingredients (except quinoa), cover, and cook for about 30-40 minutes on low to medium heat or till it thickens up. Turn off heat and add your cooked quinoa. Serve as desired…enjoy.