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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From This meatless chili makes a fantastic main course; it satisfies my comfort-food cravings, but is a much healthier alternative to traditional chili. Quinoa is packed with protein and amino acids - Wikipedia calls it a complete protein source. We love this chili with half an avocado or some light sour cream, and I double the cayenne pepper because I like it hot! Enjoy! Ingredients:
2 (15 1/2 ounce) cans kidney beans, rinsed & drained |
2 teaspoons extra virgin olive oil |
1 medium onion, chopped |
2 teaspoons salt |
1 green pepper, chopped |
2 garlic cloves, minced |
2 teaspoons cumin |
1 teaspoon dried oregano |
1/4 teaspoon cayenne pepper |
1/4 teaspoon cinnamon |
2/3 cup quinoa, rinsed in warm water & drained |
1 cup frozen corn |
1 (15 1/2 ounce) can tomato sauce |
1 cup water |
Directions:
1. Heat oil in skillet over medium heat. Add onions, and sauté until tender.
2. Add salt, garlic, pepper and spices; sauté for 5-10 minutes.
3. Add rinsed quinoa and stir. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes.
4. Add beans to the pot and simmer another 15 minutes.
5. Serve with grated cheese, sour cream, sliced avocados or whatever else you like to put on chili.
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