Vegetarian Chili

Is there anything more cozy than curling up with a bowl of chili on a windy night? I’d have to say that chili is already pretty high up on my list of comfort foods – I love the different textures of beans and veggies and kick of spices. I also love that you can easily put your own stamp on the recipe by varying the proteins. I’ve tinkered with my chili recipe quite a bit from season to season and I think I’ve finally nailed it –  a harmonious blend of quinoa, black beans, harissa and a little yam strikes the right balance of savory, sweet and spicy. But feel free to put your own stamp on it!

Ingredients
1 cup dried black beans, soaked overnight
1 cup dried quinoa
2 cups water
3 garlic cloves, minced
2 shallots, chopped
2 tomatoes, chopped
1 cup celery, chopped
1 cup carrots, diced
1 Tbs. harissa
1 Tbs. oregano (fresh or dried)
2 tsp. cumin
28-oz. can roasted crushed tomatoes (I prefer Muir Glen)
32-oz vegetable stock
1 yam, peeled and cubed
4 green onions, chopped
Salt and pepper, to taste

1. Add soaked beans to a soup pot and submerge completely under 2 inches of water. Bring to a boil, then lower heat to a simmer and cook until beans are tender (about 1.5-2 hours). Once beans are thoroughly cooked, add a few pinches of salt to the water and set aside.
2. Combine shallots and garlic with olive oil in a soup pot and saute over medium heat for a few minutes until shallots start to become translucent. Stir in fresh tomatoes, celery, carrots, harissa, oregano and cumin and saute for another few minutes. Stir in beans, crushed tomatoes, stock, yam, quinoa and season with salt and pepper. 
3. Cook on medium heat for 30-45 minutes, stirring frequently, until potatoes are cooked and the chili has thickened. 
4. Ladle into bowls and top with green onion.