For a quick meal that is a little heartier than most of the meals we partake in while Daniel Fasting…
You can use all fresh ingredients or use some canned ingredients depending on your pantry and your time frame. Here is the quick version of this recipe.
2 T extra- virgin olive oil
1 large onion, chopped
4 cloves of garlic, finely chopped or minced
1 bell pepper, green or red, diced
2 carrots, chopped
2 stalks of celery, chopped
1 c quinoa
(optional 1 pound, non-GMO tofu, crumbled)
4T chili powder
1 tsp sea salt
2 tsp cumin
1/4 tsp cayenne
(my family likes bold flavor- so I start with something like this and then taste the mixture as it cooks. If I feel it needs more of anything, I add to it 🙂 Feel free to change the spices to meet your family palate – just season as you would chili or tacos)
In a soup pot add olive oil over medium to medium low heat and sauté onion about 3 to 5 mins. Add garlic and sauté 2 minutes continually stirring so garlic does not burn.
Add one cup quinoa (and or tofu) and spices to the chopped veggies in the pot. Mix well so everything is nicely coated with spices. Sauté with spices and quinoa an additional few minutes before adding broth.
1 box organic vegetable broth or 4 cups homemade veggie broth
2 cans organic tomato sauce
2 cans organic diced tomatoes
2 cans organic black beans
1 can organic kidney beans
1 can organic garbanzo beans
1 cup organic frozen corn
Add all other ingredients and simmer until quinoa is cooked. I usually let it simmer about 30 minutes so all the flavors are incorporated.
Depending on your preference you may want to add more liquid if it is too thick or additional spices if it is too bland.
Top each chili bowl with freshly chopped cilantro as you serve. Enjoy!