Vegan Quinoa Chili

I spent a couple of years practicing a vegetarian diet. This was my favorite take away from that era.

Ingredients

• 1 container (2 1/2 cup 125mls ea.), Chick Peas
• 1 tablespoon, Oil - Olive
• 1 small, Onions - Raw
• 3 clove, Garlic - Raw
• 1 pepper, Peppers - Jalapeno, raw
• 1 large (7-1/4" to 8-1/2" long), Carrots - Raw
• 2 stalk large (11"-12" long), Celery - Raw
• 1 medium (8oz), Green Bell Pepper
• 1 pepper, Red Bell Pepper
• 1 cup, chopped, Squash - Zucchini, includes skin, raw
• 2 cup, Beans - Kidney, canned
• 2 cup, Organic Black Beans Canned
• 2 cup, Canned Diced Tomatoes
• 2 cup, Tomato Sauce - Crushed Tomatoes
• 3 tbsp, Spices - Chili powder
• 1 tsp, Ground Cumin
• 0.50 cup, Quinoa
• Salt & Pepper to taste

Directions

1. Cook the Quinoa similar to how you would cook rice with a 2 to 1 water to quinoa ratio. Bring water to a boil, then simmer with a cover for 10 minutes. Stir regularily to avoid sticking/burning. Set aside.
2. Heat cooking oil in a large pot to medium heat
3. Cook onion & garlic for a couple of minutes
4. Add all other non-canned vegetables. Cook until slightly soft.
5. Rinse off the canned beans and chickpeas
6. Add all other ingredients to the pot. Increase heat to high until it boils, then simmer for 20-30 minutes.