Who would have thought that I’d be craving chili in the middle of September? Wisconsin weather has been incredibly unkind this past year. A frigid winter (can you say too many indoor recesses to count?), followed by a late spring, followed by a less than summery summer…you get the picture.  Actually I probably should have predicted chili in the middle of September.

Now the weather can’t take all the blame  credit…piles of tomatoes, green peppers, onions, and garlic played into the picture as well. On any given Monday night you can find me frantically using the remainder of veggies from the previous week’s CSA pickup.

This is actually the first time I have made this recipe using fresh tomatoes. I’ll have a hard time resorting to canned tomatoes this winter. It definitely gave it a super fresh taste.

While the chili got a thumbs up from the hubby the day I made it, I believe it deserved a two thumbs up the next day! Definitely tastier! And the addition of quinoa packs a nutritional punch and thickens it up quite well! Just the way I like it!

Quinoa Chili

1 T. olive oil

3 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

4 c. ripe tomatoes, chopped

3 cans of beans (I used kidney, pinto and black)

1 10 oz. can tomato sauce

2 cans water (used tomato sauce can)

1 6 oz. can tomato paste

2 T. Worcestershire

2 T. chili powder

1 T. cumin

1 t. salt

1/2 c. uncooked quinoa

Saute garlic, onion and green pepper in olive oil until onion is translucent, stirring frequently. Add tomatoes. Stir. Add tomato sauce, tomato paste, and water. Stir until blended. Add beans. Stir. Add spices, worcestershire. Bring to boil. Turn down heat and simmer for 20 minutes. Stir in the quinoa. Simmer for another hour or so, or until you can’t take the smell any longer and need to dig in!

Serve with chips and “cheese”. I used Garden of Eatin’ blue chips and Daiya cheddar.