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Chili with Quinoa

Prep 10 min
Total 30 min
Ingredients 11
Servings 4

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. MORE + LESS -

Ingredients

lb ground beef (preferably lean)

cup onion, finely chopped

cup green pepper, diced

garlic cloves, finely chopped

Salt and pepper, to taste

can (15.5-oz) red beans

cans (8-oz each) Muir Glen™ organic tomato sauce

can (14.5 oz) Muir Glen™ organic diced tomatoes

tablespoons of chili powder

cups of cooked quinoa

1/2

cup of sour cream, optional

Directions

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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.

Expert Tips

You can use ground chicken or turkey if you prefer.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.