VEGETARIAN CHILI WITH QUINOA FOR A COOK OFFF ENJOY DAN:

VEGETARIAN CHILI FOR SCATCHET HEADS CHILI COOK OFF by CHEF DAN:

Serves 12

INGREDIENTS:

1 cup quinoa

1 tablespoon olive oil

1 (15 Oz can kidney beans, drained and rinsed

1 (15 Oz) can black beans, drained and rinsed

1 (15 Oz) can garbanzo beans, drained and rinsed

1 (15 Oz) can corn, drained and rinsed

2 green bell pepper, diced

1 red bell pepper, diced

2 jalapeños, diced

3 (4 Oz) can chopped green chilies peppers

1 onion, diced

3 tablespoon dried oregano

1 tablespoon sea salt

1 (28 Oz) can crushed tomatoes

5 garlic cloves, minced

1 tablespoon EACH cumin, Ghirardelli cocoa powder, (unsweetened), smoked paprika and black pepper.

1/4-cup chili powder

 Freshly ground black pepper to taste

DIRECTIONS:

1.      Cook quinoa according to package directions:

2.      Heat oil in a stock-pot over medium-heat when sizzling.

3.      Stir in onion, and season with bay leaves, cumin, oregano, and salt.

4.      Cook and stir for about 5 minutes.

5.      Mix in bell peppers, jalapeno peppers, garlic, and green chili peppers.

6.      When the vegetables are heated through, mix in the quinoa.

7.      Reduce heat, cover to low and simmer for 5-7 minutes.

8.      Mix in tomatoes, and season chili with chilies powder, pepper, cocoa, and paprika.

9.       Stir in the beans and bring to a boil, reduce heat to low and simmer for 45 minutes.

10.  Stir in the corn and cook 10 minutes longer.

11.  Garnish the chili with scallions, avocado slices, cheese, yogurt or chips.

ENJOY DAN:                                                                                                 BON-APPETITE!!