This week feels like a chili kind of week. The temperature is getting a little cooler and I just feel like I need that comfort that a bowl of chili can provide you. This is a plant-based chili, which is packed with protein, fiber, iron, and manganese thanks to the chickpeas and quinoa. The quinoa makes it very hearty while also being gluten-free.
It is as easy and dumping everything into a slow cooker before heading off to work and then when you come home your house smells so good and dinner is made and ready for you (I love that feeling).
I was at a friends wedding once who held a chili competition, which I offered to participate in. I won and the secret ingredient..?? Chocolate. I always put a little chocolate in my chili! It adds a little something extra that you would never know it’s there but I can really tell the difference when I don’t add it.
Chocolate Chickpea Quinoa Chilli
Ingredients
- 1 cup quinoa, uncooked
- 1 tbsp coconut or avocado oil
- 1 large yellow onion, diced
- 4 cloves garlic, peeled and minced
- 1 14 oz. can of whole tomatoes
- 3 cups stock or water
- 1 15 oz. can of black beans, rinsed and drained
- 1 15 oz. can of chickpeas drained and rinsed
- 1 tbsp Garam Masala
- 1 tbsp chilli powder
- 1-2 oz. dark 70% cacao chocolate, grated
- 1/2 tsp sea salt
Instructions
- In a pot melt oil and sauté chopped onion and minced garlic until soft and translucent for about 3 minutes.
- Add the onions and garlic to everything else in the slow cooker and place it on high for 4 hours or low and slow for 8 hours.
- Serve in soup bowls, garnished with a little greek yogurt or organic sour cream, chopped green onions and a little extra grated dark chocolate.
