BY BRITTANY CLINE (’16)

So excited to be doing another cooking corner for the second year in a row! My recipe from this week comes from a trust-worthy website called Making Thyme for Health which is a woman’s blog for all things delicious and healthy. Since the Super Bowl is right around the corner, I’ve decided to use this recipe for a vegan and gluton-free quinoa chili for those of you who are like me and don’t enjoy meat so much. I hope all of you love this recipe as much as I do!

Ingredients:
-1/2 cup of quinoa (or substitute for a bag of 90 second brown rice/quinoa mix as I did)
-1 can of black beans, drained and rinsed
-1 can of red beans, drained and rinsed
-1 can of diced tomatoes
-1/2 cup of tomato sauce
-1 1/2 cups of vegetable broth
-2 stalks of green onion
-1 red bell pepper
-a dash of garlic powder
-1/2 cup of corn
-1/2 tablespoon of extra virgin olive oil
-1/2 tablespoon of chili powder
-1/2 teaspoon of dried oregano
-salt and pepper to add to the taste at your leisure

Procedure:
1.) Heat the olive oil in a large pot over medium heat and then add the green onion and garlic powder to sauté for approximately 5 minutes.
2.) Add the peppers and spices and cook for an additional 5 minutes.
3.) Add all of the ingredients left on the list, excluding the corn, and let it boil.
4.) Once it boils, reduce the heat to low and let it simmer for about a half an hour.
5.) Finally, add the corn and let it simmer for ten additional minutes.
6.) Sprinkle with cheese and add some crackers. Enjoy!

My thoughts: It was absolutely delicious! I honestly would not change a single ingredient on the list! It was just spicy enough that it was not overwhelming. I am in love with this recipe and I would definitely give it an A+.