Dr Oz: Lisa Oz Make-Ahead Vegetarian Chili Recipe

Dr Oz: Lisa Oz’s Chunky Vegetarian Chili With Quinoa

One of Dr Oz’s favorite recipes that his wife Lisa makes is her Chunky Vegetarian Chili with Quinoa. Dr Oz is undoubtedly a carnivore, but he admitted he doesn’t even miss the meat with this dish! However, if you just can’t imagine chili without meat, go ahead and serve ground turkey or chicken on the side to add to your bowl of chili! Lisa and Dr Oz joked that because the recipe only calls for one bottle of beer, you can go ahead and enjoy a sip first! This chili actually tastes better the longer it sits, which means you can make it ahead of time and enjoy it whenever that craving hits!

Lisa then made sure to take the time to share a few of her secrets to avoiding a soggy sandwich when packing your lunch. Spread a light coating of olive oil on your bread and then place the protein against the bread instead of your condiments. Put the condiments on your protein instead. Then, dry your vegetables a bit before applying them to the sandwich, and then you’re good to go!

To get the recipe for Lisa’s Chili, click next page.

Dr Oz: Lisa Oz Chunky Vegetarian Chili With Quinoa Recipe Ingredients

• 1 large sweet onion – chopped
• 2 medium celery ribs – cut into 1/2-inch dice
• 4 garlic cloves – minced
• 2 tsp ground cumin
• 1 28-oz can crushed tomatoes
• 2 tbsp pure maple syrup
• 1 15-oz can kidney bans – drained, rinsed
• fine sea salt and freshly ground black pepper
• 7 oz extra-firm tofu – pressed, crumbled
• 1 tsp ground cumin
• 1/2 tsp fine sea salt
• 1 tsp fine sea salt
• 2 tbsp extra-virgin olive oil
• 2 medium carrots – cut into 1/2-inch dice
• 1 jalapeno – seeded, minced
• 2 tbsp chili powder
• 2 tsp dried oregano
• 1 12-oz bottle lager beer
• 1 canned chipotle chile in adobo – minced
• 1 15-oz can black beans – drained, rinsed
• 1 tsp extra-virgin olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 2 C quinoa
• chopped fresh cilantro – for garnish

Lisa Oz: Dr Oz Chunky Vegetarian Chili With Quinoa Recipe Directions

1. Heat two tbsp of oil in a large pot over medium heat
2. Add the carrots, onion, celery, jalapeno, and garlic, then cook, stirring occasionally, for about 10 minutes, until the onion is tender
3. Add 2 tbsp of chili powder, oregano, and 2 tsp of cumin, then stir
4. Add the beet, tomatoes, one C of water, maple syrup, and chipotle, then stir well
5. Bring to a simmer over high heat
6. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, until the veggies are just tender
7. Stir in the kidney beans and black beans and cook for 10 additional minutes
8. In a different medium-sized skillet, heat one tsp of oil over medium heat
9. Add the tofu and cook for about three minutes until lightly browned
10. Combine one tsp of chili powder, garlic powder, one tsp of cumin, and 1/2 tsp of salt in a bowl
11. Sprinkle the chili mixture over the tofu and stir well
12. Stir the tofu into the chili and cook for about 10 minutes, until thickened
13. Season with salt and pepper

For the Quinoa:

1. Put two cups of quinoa in a fine-mesh wire sieve and rinse thoroughly under cold water
2. Drain well, then add the quinoa, two and a half C water, and one tsp of salt to a medium saucepan over high heat and bring to a boil
3. Reduce the heat to medium-low
4. Cover and simmer for 15-20 minutes until the quinoa is tender
5. Remove from the stove and let stand for five minutes
6. Fluff the quinoa with a fork
7. Spoon the quinoa into wide soup bowls and top with the chili
8. Sprinkle with cilantro and serve