Thursday, March 17, 2011

Three Bean Quinoa Chili

This easy vegetarian chili is packed with fiber and protein. Make it on Sunday and eat it all week or freeze extras.
Quinoa Chili 
1 1/2 Cup Black Beans cooked (or one can rinsed and drained)
1 1/2 Cup pinto beans cooked (or one can rinsed and drained)
1 cup kidney beans cooked (or one can rinsed and drained)
3/4 cup cooked quinoa (click here for more info on qunioa-where to buy, how to cook)
1 can organic diced tomatoes
1 can organic tomato sauce
1/2 can diced jalapeno chili's
1/2 white onion chopped
3 cloves garlic
3 T Taco Seasoning
   shredded cheese, cilantro or green onion, and crushed tortilla chips for garnish
1. In dutch oven on Med-heat EVOO. Add garlic and onion and cook until tender/lightly browned
2. Add seasoning and stir about a minute
3. dump in remaining ingredients and simmer until heated through
4. Serve warm adding garnish if desired
depending on how thick you like your chili you may want to add water to thin it out more

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