Don’t let the mega list of ingredients deter you from making this magnificent dish. This is comfort food at its best and can be prepared rather quickly. The richly spiced chili is served atop nutty quinoa and then finished with a drizzle of tangy tahini sauce.  The result is a symphony of flavors and textures you are sure to lick your lips for. Makes 4 servings.

Ingredients:

1 cup quinoa

2 cups water

1/4 teaspoon sea salt, plus another 1/4

1/4 cup tahini paste

4 small garlic cloves, peeled

2 medium garlic cloves, peeled, and minced

1 teaspoon prepared roasted garlic

4 teaspoons nutritional yeast

3/4 cup water

2 tablespoons coconut oil

1 cup red onion, diced

3 cups zucchini, diced

2 cups red bell peppers, diced

2 jalapeños, seeded, and finely minced

2 cups crushed tomatoes, unsalted

2 teaspoons ground cumin

4 teaspoons ground chili powder

2 teaspoons dried Mexican oregano

1 teaspoon fennel seeds, ground

1/2 cup vegetable stock

2 cups cooked pinto beans

1/4 cup cilantro leaves, chopped, plus more for garnish

3 tablespoons fresh lemon juice

1/2 teaspoon black pepper

3 large green onions, white and light green parts only, thinly sliced

1 avocado, sliced

Preparation:

1. In a medium saucepan, bring quinoa, 2 cups water, and 1/4 teaspoon sea salt to a boil. Reduce heat, cover, and simmer for 12 minutes. Remove from stove top, keep covered, and let sit for 5 minutes. Fluff with fork and set aside.

2. While quinoa is cooking. Make the tahini. To do this add tahini, four small garlic cloves, nutritional yeast, 3/4 cup water, and 1/4 teaspoon sea salt to a blender. Purée until silky smooth. Set aside.

3. In a large pot, heat coconut oil, add onions and sauté for five minutes. Add roasted garlic and heat until fragrant. Add zucchini, bell pepper, and jalapeños and heat until vegetables are slightly tender, about four minutes. Add tomatoes, cumin, chili powder, oregano, fennel, and vegetables stock. Bring to a boil, reduce heat, and simmer for 20 minutes.

4. Stir in beans, cilantro, lemon juice, black pepper, and heat for another ten minutes.

5. Scoop 1/2 cup quinoa in each bowl, add one cup chili to each, and drizzle with two tablespoons tahini sauce. Top with scallions and sliced avocado.