Veggie Quinoa Chocolate Chili

Veggie Quinoa Chocolate Chili

Ingredients

• 1/2 cup quinoa, thoroughly rinsed
• 
1 cup water*
• 1 small onion, chopped
• 1/2 large butternut squash, chopped into 1/2-inch chunks (about 3 cups)
• 2 bell peppers
• 
1 large zucchini, chopped
• 
1 (15 ounce) can black beans, drained and rinsed
• 
1 (15 ounce) can red kidney beans, drained and rinsed
• 3 (15 ounce) cans diced tomatoes
• 
1 (15 ounce) can tomato sauce
• 3-4 cloves garlic, minced
• 1 jalapeno pepper, diced
• 2-3 tablespoons chili powder, to taste
• 1-2 tablespoons unsweetened cocoa powder or 3-4 small squares unsweetened bakers chocolate, to taste
• 1 1/2 tablespoons ground cumin
• 
1 tablespoon olive oil
• Salt and black pepper, to taste
• Optional Garnishes: avocado slices, cheese, Greek yogurt (instead of sour cream) and tortilla chips

Directions

Stove Top Instructions

In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed (15-20 minutes) and set aside. (If you have a rice cooker, use that instead.)

In a large pot, heat the olive oil over medium heat. Add the butternut squash, cooking for 5 minutes. Next, add the onion and bell pepper and cook another 5 minutes. Stir in garlic, jalapeño and zucchini. Cook 5 more minutes (~15 minutes total) until vegetables are tender. Add the black beans, kidney beans, tomatoes, and tomato sauce.

Stir in the cooked quinoa. Season with chili powder, cumin, cocoa powder/bakers chocolate, salt, and black pepper. Heat through and reduce to a simmer for about 30 minutes, stirring occasionally.

Freeze leftovers for a quick, healthy & delicious meal on a busy night.

Slow Cooker Instructions*

In a large pot, heat the olive oil over medium heat. Add the butternut squash, cooking for 5 minutes. Next, add the onion and bell pepper and cook another 5 minutes. Stir in garlic, jalapeño and zucchini. Cook 5 more minutes.

Add all your ingredients to the crockpot: stir-fried veggies, quinoa, *1/2 cup water, black beans, kidney beans, tomatoes, tomato sauce, chili powder, cumin, cocoa powder/bakers chocolate, salt, and black pepper.

Stir to mix then cover and cook for 4 to 6 hours on the low setting.

Nutrition Information

Serves: 8  |  Serving Size: 1 1/2 cup 

Per serving: Calories: 263; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 381mg; Carbohydrate: 45g; Dietary Fiber: 12g; Sugar: 9g; Protein 12g

Nutrition Bonus: Potassium: 1131mg; Iron: 30%; Vitamin A: 158%; Vitamin C: 127%; Calcium: 13%