Vegetarian Pichuberry Quinoa Chili
Author: 
Recipe type: Soup - Entree
Cuisine: Mexican - Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup quinoa
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 jalapeno chili pepper, seeded and minced
  • 1 cup dices carrots
  • 1 cup diced celery
  • 1 green bell pepper, seeded and chopped
  • 1 zucchini, diced
  • 4 garlic cloves, minced
  • 2 cups pichuberries, halved
  • 1 (15 oz) can black beans with liquid
  • 1 (15 oz) can kidney beans with liquid
  • 1 (15 oz) can canary or pinto beans with liquid
  • 1 (15 oz) can diced tomatoes
  • 1 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
Instructions
  1. In a saucepan over medium heat bring 1 cup of water to a boil. Add quinoa and lower the heat to a simmer. Cook covered until all the water is absorbed (15-20 minutes). Set aside.
  2. In a large saucepan, heat the olive oil over medium heat.Add the onion and cook until soft (about 5 minutes), stirring occasionally. Add jalapeno, carrot, celery, bell pepper, zucchini, and garlic, and cook, stirring often, until the vegetables start to soften (about 10 minutes).
  3. Stir in pichuberries and cook for another 3-5 minutes, until they start releasing some of their juices.
  4. Add cooked quinoa, beans along with their juices, tomatoes with juice, cumin, chili powder, oregano, paprika, salt, and pepper. Stir well.
  5. Cover the pan and let the chili simmer over low heat for 25-30 minutes or until fragrant.
  6. Serve warm, with any of the following optional toppings: chopped scallions, avocado slices, sour cream or plain Greek yogurt, shredded cabbage or lettuce, tortilla strips, lime wedges, chopped pichuberries.
Recipe by PERU DELIGHTS at https://perudelights.com/meatlessmondays-vegetarian-pichuberry-quinoa-chili/