Ingredients: (note – use organic whenever possible)
2 T sunflower seed oil
1 large yellow onion, finely diced
4 cloves garlic, minced
2 large carrots, finely chopped
3 T chili powder
1 t ground cumin
1/2 t ground cinnamon
1 t dried oregano
2 28oz cans fire-roasted crushed tomatoes (such as Muir Glen)
1/2-1 C water
4 14oz cans beans, rinsed & drained (use a variety of types)
1 C cooked quinoa
1/2 t sea salt, or more, to taste
optional toppings: sliced scallions, diced avocado, chopped red onion, hot sauce
Heat oil in a large pot over medium-high heat. Once hot, add the onions and sauté until softened, approximately 8 minutes. Add the garlic and carrots, continue to sauté for an additional 10 minutes, stirring often.
Sprinkle chili powder, cumin, cinnamon and oregano over the sautéed vegetable mixture and stir to coat, allowing the spices to warm and toast for 2 minutes.
Pour the crushed tomatoes and 1/2 C water into the pot. Stir to mix ingredients and bring to a bowl. Reduce heat to low, cover and simmer for 30 minutes to allow flavors to blend.
Add the drained beans and cooked quinoa to the pot and stir to combine. Simmer for an additional 10 minutes. If mixture is too thick, add additional water. Taste for seasoning, adding salt, if needed, or additional spices.
To serve, place desired portion in a bowl and add your favorite toppings.
recipe yields 8-10 generous portions
substitute dried beans, cooked to al dente, for canned beans
leftovers keep well, frozen in a sealed container, for up to 6 weeks
make a double-batch of chili, eat some now and freeze the rest for later