Mexican Quinoa Chili

Nov 13, 2013

Lately we've been craving comfort food here at our house. Dan was gone for a couple days this week and I decided that a new recipe was needed. I have been trying to eat healthy lately, and cut back on caffeine (which is hurting my head right now). I bought a rather large bag of quinoa a month ago and have barely used it so I was excited when I came across this recipe and couldn't wait to try it! Althought next time I think some more spice is definitely needed!


Doesn't it look amazing!

Mexican Quinoa Chili
by Renee Pihowich
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: soup/stew quinoa fall

Ingredients (8 servings)
  • 1 Tbsp.oil
  • 1 yellow onion, chopped
  • 4 clovesgarlic, minced
  • 2 Tbsp.chili powder
  • 1 Tbsp. ground cumin
  • 1 tsp.chipotle chile pepper powder
  • 2 cans (28 fl oz/796 mL each) diced tomatoes, undrained
  • 1 can (19 fl oz/540 mL) no-salt-added black beans, rinsed
  • 1 can (19 fl oz/540 mL) no-salt-added kidney beans, rinsed
  • 2 red peppers, coarsely chopped
  • 1 cup frozen corn
  • 1 cup quinoa, rinsed
  • 1 cup shredded cheese
Heat oil in Dutch oven or large deep skillet on medium-high heat. Add yellow onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
Stir in seasonings; cook 1 min. Add tomatoes, beans, peppers, corn and quinoa; stir. Bring to boil; cover. Simmer on medium-low heat 25 min. or until quinoa is tender, stirring occasionally.
Remove from heat. Stir in green onions and cilantro. Serve topped with cheese.
Make Ahead
Prepare chili as directed, except do not add the green onions, cilantro or cheese; cool completely. Place in freezer container; freeze up to 1 month. When ready to serve, thaw in refrigerator overnight. Reheat before serving. Stir in green onions and cilantro. Serve topped with cheese.
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