- Cocoa Powder: It’s an unusual addition to chili, I know, but cocoa powder gives it a complex, meaty taste that’ll make you think it’s been slow-cooked all day, so don’t leave it out!
- Quinoa: You can use cooked quinoa in this recipe. To modify, add 2 cups of cooked quinoa and reduce vegetable broth to just under a ½ cup. Cooked quinoa can be added at the same time as the tomatoes and broth.
- Chop: Sweet potato, onion, bell peppers, zucchini, jalapeños, and garlic; store in an airtight container in the fridge until ready to use
- Pre-measure: Chili powder, cumin, cocoa powder, and quinoa
- Drain and rinse: Canned beans; store in an airtight container in the fridge until ready to use
Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:
- Toddlers: Help measure the quinoa and spices; rinse the canned beans, help adding ingredients to the pot (closely supervised)
- Little Kids: All of the above plus help chopping the veggies
- Big Kids: All of the above plus help opening the canned beans and tomatoes
Store leftovers in an airtight container in the fridge for up to one week.
This quinoa chili freezes well. To freeze, transfer cooled chili to a freezer-safe food storage container or bag. I love these half-gallon Stasher bags — just lay flat to save space when freezing.
Nutrition information reflects a generous 1 1/2 cup serving, toppings not included