making lately: quinoa chili

Continuing in my quest to add at least 2 new go-to vegetarian recipes to my repertoire in 2020, I'm still up for trying more veggie taco options, but meanwhile I think I have successfully added quinoa chili to the roster.

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We're kind of heading away from "chili season", but no matter - this recipe fits the bill because it is quick and easy, uses ingredients that I pretty much always have on hand, and is both Hendrik and Peter approved as well. The quinoa makes it hearty enough that you don't notice not having meat, and it's quite tasty too. Highly recommend topping it with diced avocado, and serving it with tortilla chips (or, even better, corn bread) is always well received around here

The recipe I've been using comes from a Bountiful Bowls recipe book that I'm hoping will inspire some more vegetarian meal making in my life; this version from Damn Delicious is pretty darn similar. I also found a crock pot version (always a winner!) and a version that adds sweet potatoes (which I love in chili, my boys not as much, methinks).

I made an extra big batch this week because I thought it would also be the perfect thing to bring along for my sister and her husband, on my trip to visit them and their brand new baby! It's excellent when reheated, so it was a good make-ahead option that they can either use now or freeze for later.