*Originally posted March 3, 2013
This week I had my first minor injury and had to miss a long run. My calves are so tight that it messed up my ankle. But, I did the smart thing and did not run on it. I had some foot reflexology done, swam, took a spin class, and then a Pure Barre class. It is feeling so much better and it opened my eyes to the fact that I need to stretch a lot more than I am. I think because I still have the flexibility of a dancer that I don’t need to stretch as much, but that couldn’t be further from the truth.
I made this good and healthy vegan chili for my lunches this week.
- 1 onion, chopped
- 1 cup uncooked quinoa
- 2 cups water
- 3 cloves garlic, minced
- 1 tbsp hot Mexican chili powder (or regular, if preferred)
- 1 tbsp ground cumin
- 14oz crushed tomatoes
- 1 can black beans, rinsed
- 1 bell pepper, chopped
- 1 zucchini chopped
- 1 jalapeño, seeded and diced
- 1 cup canned or frozen corn
- 2 tbsp dried cilantro (I buy freeze dried)
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
- Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, bell pepper, zucchini, jalapeno pepper, and cilantro. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat. Yields 4 servings.