Happy September! I don’t know about you but as the weather begins to cool down, scarves come out and all I want are warm comfort foods. I can’t think of anything more comforting than a big bowl of hot chili. Chili is so versatile; it can be made spicy, mild, sweet, with or without meat. This particular recipe is a very healthy, vegetarian version packed full of protein and veggies!
I always keep a jar of my favourite Neal Brothers Organic Medium salsa on hand to throw into recipes because it adds delicious flavour, with just the right amount of spice.
To give this chili it’s flavour base, I combined a jar of salsa with Pacific’s sweet, organic baked beans and low sodium vegetable broth.
1 jar of Neal Brothers Organic Medium Salsa (or any of your favourite from Neal Brothers!)
2 cups of Pacific vegetable broth
1 packaged of Pacific Organic Baked beans
2 carrots, peel and chopped into bite sized pieces
2 bell peppers chopped
1 white onion, chopped
2 cloves of garlic, minced
1/2 cup of dry quinoa, rinsed
1 can of kidney beans, drained and rinsed
1 tbsp. of chili powder
1 tsp. of cumin
chopped fresh cilantro
In a large sauce pot, sauté all the veggies over medium heat with grape seed oil until slightly softened. Add in chili powder, cumin and sea salt. Add in salsa and broth and turn up heat to boil. Once the liquid is boiling, add in the quinoa and stir. Reduce heat to med-low and simmer about 15- 20 minutes. The final step is to add the kidney and baked beans. Stir everything to combine and heat through (about another 5-10 minutes). Before serving, stir in chopped fresh cilantro.
We served ours with a dollop of sour cream, chopped green onion and Neal Brothers Organic blue corn chips with flax for dipping. yum!