Quinoa and Vegetable Chili
or What to cook during a Global Pandemic and a panic-induced food shortage.
I went to the grocery store yesterday amid COVID-19 panic shopping. As you are probably aware, the shelves are empty, stripped bare by the masses. Although, at this time we are told that there is no actual food shortage and that deliveries are on the way. People are freaking out and buying 4X more than what they need. Thus creating the cleaning supply, toilet paper, and food shortage.
There was no fresh or frozen beef, pork, chicken or seafood at my store. Canned and dry goods were scarce with only a few exceptions. Frozen foods were history, etc. etc. Before I went to the store we had decided that a big steaming pot of chili sounded comforting. It’s easy to make, tons of leftovers and it freezes well. As I looked at the empty shelves I decided that I needed to make a recipe with only the ingredients that were available during a food shortage.
If I can make this recipe, you can make this recipe.
Everything in this recipe I bought yesterday, during the food shortage. It didn’t make sense to put a recipe on the blog if you can’t get the ingredients.
Luckily, the produce section of the grocery store had a rag-tag collection of veggies. I guess people aren’t hoarding the healthy stuff. Although they weren’t the pretty veggies I’ve ever seen, a little beat up, there were enough peppers, onions, garlic, etc. to make a good pot of Vegetable chili.
I found a bag of quinoa, cans of beans, corn, and tomatoes. The spice section of the store wasn’t in too bad of shape, with the exception of oil and vinegar being wiped out (I guess people need a good vinaigrette during the Pandemic).
The result of my shopping experience during a food shortage is this Quinoa and Vegetable Chili. And I am pleased to say, I would be happy with this chili even in the best of times. Mildly spicy, extremely healthy, vegan and gluten-free, this chili is packed full of vitamins, minerals, antioxidants, and fiber. Most importantly, it is very healthy and very flavorful.
If you are like me, bored out of your mind, stuck at home, isolated and need something to occupy yourself with, cook something with me. Cook something that you and your family will love. something that is delicious and healthy and that will freeze for a rainy day.
Stay safe, eat well.
Here is my Quinoa and Vegetable Chili recipe:
Quinoa Vegetable Chili
- 2 Tablespoons Olive Oil
- 2 Cups Onions Diced
- 2 Cups Zucchini 1-Inch dice
- 3 Bell Peppers Seeded, 1/2-inch dice
- 3 Jalapenos Seeded, Fine dice
- 2 Cups Carrots 1/2-inch dice
- 1 Cup Celery Diced
- 1 Tablespoon Garlic Crushed and chopped
- 3 15-ounce Cans Beans Black, Pinto, Cannelini, whatever you can find, drained and rinsed
- 1 15-Ounce Can Corn
- 2 15-Ounce Can Tomatoes Diced
- 1 Cup Quinoa
- 1/4 Cup Chili Powder
- 1/2 Teaspoon Cayenne Pepper
- 1 Teaspoon Red Pepper Flakes
- 1 Teaspoon Smoked Paprika
- 2 Teaspoons Ground Cumin
- 1 Tablespoon Dried Oregano
- 2-3 Teaspoons Salt
- Water 2 15-Ounce cans are what I used
- 1/4 Cup Cornmeal or Masa
- Corn Chips Fritos
- Shredded Cheddar Cheese
- Guacamole Prepackaged is fine (most important topping!!!)
- Jalapeno Slices
- Cilantro Optional
- Lime Wedges
- Chop all vegetables and place in a large heavy-bottomed pot over medium to medium-low heat. Cover and let the veggies sweat for 15 minutes. Shaking the pot occasionally so they don't stick
- Add the tomatoes, beans, spices, corn, and water. Bring to a boil then reduce to a simmer for 30 minutes
- Add the quinoa and cornmeal and simmer for an additional 15 minutes
Thanks for visiting my Food Blog, I hope you enjoy my Quinoa and Vegetable Chili recipe! Please come back again soon! Bon Appetit, Steven