Quinoa Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: INGREDIENTS:
1 cup quinoa 1 tablespoon olive oil 3 cloves garlic, minced 1 onion, diced 2 (14.5-ounce) cans diced tomatoes 1 (15-ounce) can tomato sauce 1 (4.5-ounce) can diced green chiles 1 1/2 tablespoons chili powder, or more, to taste 2 teaspoons ground cumin 1 1/2 teaspoons paprika 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper, to taste 1 (15-ounce) can kidney beans, drained and rinsed 1 (15-ounce) can black beans, drained and rinsed 1 1/2 cups corn kernels, frozen, canned or roasted 3 tablespoons chopped fresh cilantro leaves Juice of 1 lime, optional 1 avocado, halved, seeded, peeled and dicedİ
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Directions: |
Directions:şIn a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste. Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes. Serve immediately with avocado, if desired. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: THIS WAS THE BEST CHILI EVER. The quinoa is great added protein to go with the beans. I used all organic ingredients, but left out cilantro and lime juice since I did not have them in fridge. Used himalyan pink salt, and a dash of red pepper flakes. Made everything in slow cooker, added cooked quino into cooker during last 10 minutes to infuse it with flavor. I am going to freeze multiple containers worth for lunches at work.
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