{Jo Jo’s} Quinoa ‘N Bean Vegetarian Chili {Vegan | Gluten-Free}

A couple of weeks ago, Mila and I took a road trip down to the Cape for some serious play-dating with her BFF, Olivia. These two were born three days apart and have some serious love for one another.  We met Olivia and her beautiful mama, Shannon, at the Cape Cod Children’s Museum where the girls proceeded to tear it up for two solid hours.  We all worked up quite an appetite and headed back to their home a few miles away where lunch awaited us. And boy, it was worth the trip.

Johannes, Olivia’s papa, or “Jo Jo”, as Mila affectionately refers to him, is quite the chef. He’s one of those that just tears through the kitchen to see what’s on hand and throws something amazing together. Hate those people. Not really. So when I sampled his chili, bursting with flavor, texture, and fiber, I had to have his recipe. 

This is my feeble attempt to replicate the deliciousness that my taste buds experienced on that crisp fall day. I must say, it turned out pretty darn good. And is it ever filling? Even my favorite carnivore was stuffed after one serving. And we had lunch and dinner taken care of for the foreseeable future.  Who doesn’t love that?

NOTE:  It is best to soak or sprout quinoa (or any whole grain or bean) to remove the phytic acid that has been known to bind up minerals and enzymes that, for some people, can make the whole grain difficult to digest. Soaking or sprouting also improves the assimilation of nutrients in the grain – the reason we EAT them. To soak quinoa (or any grain):

1. Place the grain into a glass bowl and cover completely with filtered warm water.  For every 1 cup of liquid you will need 1 tbsp of an acidic medium like apple cider vinegar or lemon juice.  All grains with the exception of brown rice, buckwheat and millet, need to be soaked for 12-24 hours.  Buckwheat, brown rice and millet have low levels of phytic acid and only require 7 hours soaking time.

2. Place soaking grains on the counter and cover with a towel.  

3. Allow the grain to sit in a warm place for the time needed for that particular grain.

4. Rinse if you wish, and proceed with cooking the grain.  Cooking time will be much less once the grain is soaked. 

Quinoa ‘N Bean Vegetarian Chili {Vegan | Gluten-Free}

2014-02-17 03:09:18

Serves 8

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min

Prep Time

15 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min

Ingredients

1. 1 tbsp. virgin coconut oil {buy here}
2. 2 large onions, diced
3. 20 cloves garlic, minced
4. 2 large carrots, sliced ¼ inch thick
5. 8 cups diced tomatoes
6. 2 cups cooked cannellini beans, rinsed and drained
7. 2 cups cooked black beans, rinsed and drained
8. 2 cups cooked kidney beans, rinsed and drained
9. 4 cups soaked and cooked quinoa {2 cups dried plus 4 cups water} {buy here}
10. ½ cup fresh cilantro, chopped
11. 1 tbsp. cumin {buy here}
12. 1 tbsp. chili powder {buy here}
13. 1 ½ tsp. paprika {buy here}
14. 1 tsp. garlic powder {buy here}
15. 1 tsp. Celtic sea salt {buy here}
16. ¼ tsp. ground black pepper
17. Juice of one lime

Instructions

1. Melt coconut oil. Sauté onions and garlic until translucent. Add sliced carrots and sauté until begin to soften, about 5-7 minutes.
2. Add diced tomatoes, beans, cooked quinoa, spices, cilantro, and lime juice. Let simmer for about an hour or place in crock pot and cook on low for 4-6 hours.

Notes

1. Serve with a sprinkle of cheddar cheese, a few slivers of avocado, and spoonful of sour cream {optional, if not making vegan} and enjoy!

MIX Wellness https://mixwellness.com/

Nutrition Facts

Serving Size: 1/8 of recipe

Calories: 309
Total Fat: 2 g
Saturated Fat: 2 g
Cholesterol: 66 mg
Sodium: 321 mg
Total Carbohydrate: 62 g
Dietary Fiber: 15 g
Sugars: 3 g
Protein: 15 g