Quinoa Vegetarian Chili + Jalapeno Cheddar Cornbread

I have always wanted to try out a vegetarian chili.  Don't get me wrong I love the kind with meat but I wanted something a little lighter.  This one knocked my socks off.  Not only was it so easy to make but it was so full of flavor you don't even miss the meat.  I loved the addition of quinoa in it, it added a nice texture.  I served it with Ina Garten's Jalapeno Cheddar Cornbread- Recipe Here and it was the perfect meal for a chilly night.  I make her cornbread all the time, it is so delicious.  You can could easily make this in your slow cooker if you want, but I used my large Dutch Oven pot.   Saves and reheats well. 

Enjoy!

|| Q U I N O A   V E G E T A R I A N   C H I L I  ||

adapted via Damn Delicious

INGREDIENTS:

• 1 cup quinoa
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (4.5-ounce) can diced green chiles
• 1 1/2 tablespoons chili powder, or more, to taste
• 2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels, frozen, canned or roasted
• Shredded white cheddar cheese for topping
• sliced green onions for topping
• Juice of 1 lime, optional
• 1 avocado, halved, seeded, peeled and diced

DIRECTIONS:

1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
4. Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.
5. Serve immediately with avocado, sliced green onions, shredded cheddar and sour cream  if desired.