Quinoa Vegan Chili

This is my favorite go-to recipe when I need to use the remaining veggies in the refrigerator before they go bad. You can't mess this one up, add mushrooms, zucchini or whatever you have available. While I prefer to simmer this chili over the stove, you can also throw everything into the crock pot in the morning and enjoy for dinner. So simple and it will last you for a few meals.

Ingredients:

2 cups of cooked quinoa
1 cup dry black beans or 1 can rinsed
1 cup dry red kidney beans or 1 can rinsed
1 cup fresh chopped carrots
1 cup fresh chopped celery
1 cup fresh corn or 1 can of undrained
1 medium white onion chopped
1 can diced tomatoes or rotel
4 cups of water or vegetable stock (6 cups if using dry beans)
3 cloves fresh garlic chopped
1 cup trader joe's vegetable chorizo
1 fresh jalapeno diced
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1 teaspoon cumin
2 teaspoon chili powder
2 tablespoons extra virgin olive oil
salt/pepper to taste  

Directions:

In a large pot add olive oil and onions, heat over medium until slightly brown

Add celery, garlic, bell peppers, jalapeno, carrots, stirring occasionally for 5-10 minutes

Add all of the remaining ingredients mixing well. Cover and allow to cook for at least 1 hour or until all beans and vegetables are tender

Be careful to not over salt while cooking, the flavors will come out the longer you allow to simmer