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Chili with Quinoa

  • Prep 10 min
  • Total 30 min
  • Ingredients 11
  • Servings 4

Ingredients

1
lb ground beef (preferably lean)
1
cup onion, finely chopped
1
cup green pepper, diced
4
garlic cloves, finely chopped
Salt and pepper, to taste
1
can (15.5-oz) red beans
2
cans (8-oz each) Muir Glen™ organic tomato sauce
1
can (14.5 oz) Muir Glen™ organic diced tomatoes
8
tablespoons of chili powder
2
cups of cooked quinoa
1/2
cup of sour cream, optional

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can use ground chicken or turkey if you prefer.

This recipe is a favorite in my house. Though it looks like a dish for the winter, the truth is that I prepare it year round. I love it because it’s a complete meal and now that I’ve added quinoa, it’s even better! You can double the recipe and freeze half for one of those days when time is not on your side or you just don’t feel like cooking. It’s saved me from a few tight jams in the past.

Directions

  • 1 Add the ground beef to a large pot over medium heat and cook until it’s no longer pink, about 10 minutes. If the beef released too much oil just remove it with a spoon. Season with salt and pepper to taste.
  • 2 Add the onions, red peppers and garlic, cook for 3 minutes or until the onion is transparent.
  • 3 Add the can of beans, the tomatoes (with their liquid) and the chili. Mix well. Cover the pot at first boil and cook at low heat for 20 minutes. Stir once in a while to prevent it from burning and sticking. Add the cooked quinoa and let cook for 3-5 more minutes.
  • 4 Serve hot with sour cream, if you like.

This recipe is a favorite in my house. Though it looks like a dish for the winter, the truth is that I prepare it year round. I love it because it’s a complete meal and now that I’ve added quinoa, it’s even better! You can double the recipe and freeze half for one of those days when time is not on your side or you just don’t feel like cooking. It’s saved me from a few tight jams in the past.

Rate and Comment

Oriana Romero Oriana Romero
September 30, 2015

This recipe is a favorite in my house. Though it looks like a dish for the winter, the truth is that I prepare it year round. I love it because it’s a complete meal and now that I’ve added quinoa, it’s even better! You can double the recipe and freeze half for one of those days when time is not on your side or you just don’t feel like cooking. It’s saved me from a few tight jams in the past.