If you're looking for something warm and filling on a crisp autumn day, take a break from soup and give this delicious chili your attention.
Yields 12 muffins | Prep Time: 15 minutes | Cook Time: 15 minutes
1 cup uncooked quinoa 2 1/2 cups vegetable broth 15 oz can of diced tomatoes 15 oz can of black beans, rinsed and drained 15 oz can of garbanzo beans, rinsed and drained 1/2 tsp minced garlic 1/2 sweet onion, diced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1/2 red chili pepper, finely diced 2 tsps chili powder 1/4 tsp cayenne pepper 1 1/2 tsp salt 1 tsp ground black pepper 1 tsp cumin 1 tsp oregano Avocado, for garnish For Cashew Sour Cream 1/2 cup raw cashews (soaked in hot water for at least 2 hour) a dash of apple cider vinegar 3 tbsp water 1 tsp lime juice 1/2 tsp salt
1. In a saucepan, add 2 cups of broth and the quinoa and bring to a boil. Reduce to medium-low heat and let simmer until quinoa has soaked up all the broth.
2. In a large pot set to medium, combine black beans, garbanzo beans, diced tomatoes, peppers, onion, garlic, quinoa and 1/2 cup of broth and start heating for about 15mins, stirring every few minutes. Add all spices and let the flavors absorb for another 15 mins, stirring every few minutes.
3. While the chili flavors are infusing, combine all ingredients for the sour cream in a food processor and blend until smooth.
4. Garnish with diced avocado and cashew sour cream and serve a la carte or with tortilla chips.