Monday, September 29, 2014

Quinoa Week: Quinoa Chili

Quinoa Chili
makes 8 servings

1 Cup Quinoa
1 Tablespoon Olive Oil
1 Onion, Diced
2 Tablespoons Garlic, Minced
2 (14.5 oz.) Cans Diced Tomatoes with Chilies
1 (15 oz.) Can Tomato Sauce
2 Tablespoons Chili Powder
1 Teaspoon Crushed Red Pepper Flakes
1 1/2 Teaspoons Sugar
1 (15 oz.) Can Kidney Beans, Rinsed and Drained
1 (15 oz.) Can Black Beans, Rinsed and Drained
1 (15 oz.) Can Corn, Drained
Chili toppings such as sour cream, shredded cheese, or avocado.

Cook quinoa according to package directions.  Set aside.  In a large pot or dutch oven, heat olive oil over medium-high heat.  Add garlic and onion, stirring frequently, until onions have become translucent, about 2-3 minutes.  Add in tomatoes, tomato sauce, chili powder, red pepper flakes, sugar, beans, corn, and cooked quinoa with 1 to 2 cups water. Season with salt and pepper.  Reduce heat to low, simmer until thickened, about 30 minutes.  Serve with your favorite chili toppings.

What a fun way to jazz up boring chili!  I made this for my mom when she came to visit and it was a hit!  This recipe made a ton so I made sure to freeze some for when M comes back from Wisconsin.  

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