I’m not a fan of the cold. I don’t much enjoy winter. With one exception – the colder months allow me to enjoy some of my favorite dishes like chili! It’s the right mix of spicy, warm, hearty and comforting.
This time around I experimented with the ingredients and combined it with a new alternative — fresh baby organic spinach! Topped with yummy avocado and a sprinkle of sea salt, I don’t even miss the cheese or sour cream.
If you’re looking for a gluten free, fiber-packed totally delish chili for the chilly months ahead give this one a try.
- 1 tablespoon coconut oil
- 2 cups cooked quinoa
- 1 large yellow onion, diced (3/4 cup)
- 1 red or green bell pepper, diced
- 4 cloves garlic, minced
- 2 (14.5oz) cans diced tomatoes
- 1 (15oz) can tomato sauce
- ½ to ¾ cup of water or chicken broth
- 1-2 fresh jalapeño peppers, seeded and minced
- 2½ tbsp chili powder
- 2 tsp ground cumin
- 2 tsp cocoa powder
- 1½ tsp paprika
- ½ tsp coconut sugar crystals
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- Salt & pepper
- 1 (15oz) cans kidney beans, drained & rinsed
- 1 (15oz) can of black beans, drained & rinsed
- 1½ cups fresh or frozen corn (non-GMO, organic)
- ½ cup cilantro, chopped
- Juice of 1 lime
- Heat coconut oil in a large Dutch oven over medium-high heat. Once oil is hot add onion and bell pepper and sauté until tender, about 4 minutes, adding garlic during last 30 seconds of sautéing.
- Add in diced tomatoes, tomato sauce, cooked quinoa,water (start with ½ cup and add more if desired), jalapeño pepper, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne and season with salt & pepper. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and simmer for 30 minutes.
- Add in all beans, corn and lime and cook until heated through. Serve warm with optional toppings and sides (cilantro, diced avocado, or plantain chips) atop of bed of fresh, organic baby spinach.