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It's Chili and It's Hot

Adapted from Soupelina's Soup Cleanse
More protein than a steak, this great-for-you chili contains quinoa giving this dish an impressive amount of B vitamins all packed into an incredibly tasty dish.
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Ingredients
  

  • 1/2 cup red quinoa soaked overnight
  • 1/2 cup white quinoa soaked overnight
  • Extra virgin olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 jalapeno pepper diced
  • 1 medium size carrot peeled and chopped
  • 2 celery stalks chopped
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 zucchini chopped
  • 1 cup black beans soaked overnight and cooked
  • 1 cup kidney beans soaked overnight and cooked
  • 2 diced tomatoes with juice
  • 1 cup freshly pressed tomato juice
  • 1 tablespoon cumin
  • Handful of fresh oregano leaves or 1/2 tablespoon dried
  • Himalayan pink salt and freshly ground pepper
  • 1 tablespoon chili powder
  • 2 to 3 cups boiling filtered water
  • Sliced avocado fresh cilantro spirgs, and chopped onion, for garnish

Instructions
 

  • In a medium-size saucepan, boil 2 cups of water, add the quinoa, lower the heat to a simmer, and cook until the water is absorbed, about 20 minutes. Set aside.
  • Heat a little olive oil in a large soup pot over medium heat, add the onion, and sauté until translucent, about 5 minutes.
  • Stir in the garlic, jalapeño, carrot, celery, peppers, and zucchini and cook until the veggies are tender, about 10 minutes.
  • Add all the beans, tomatoes, and tomato juice, along with the cumin, oregano, salt, and black pepper. Taste before slowly adding chili powder to your desired spiciness.
  • Add the quinoa and boiling filtered water and simmer for 30 minutes.
  • Keep stirring and adding spices and salt until you are happy with the taste.
  • Garnish with avocado slices, cilantro, and onion.