Tuesday, October 9, 2012

Quinoa Chili

I've been trying to incorporate quinoa into our diets more since it's a great source of protein. I had some leftover quinoa from another recipe, so I decided to make some chili. The quinoa was a fantastic replacement for ground beef. It even had a similar texture.

To make this recipe completely vegetarian, sub out the beef broth for vegetable broth.

Here's what you need:

1 small onion, diced
1 zucchini, diced
1 can chili beans or kidney beans
1 cup frozen corn
1 can (15 oz) tomato sauce
2 cups beef broth
1 teas chili powder
1 teas garlic powder
1/2 teas cumin
1/2 teas sea salt
1/4 teas black pepper
2 cups cooked quinoa

In a saucepan, cook the onion and zucchini in a little olive oil until tender. Stir in the remaining ingredients except the quinoa. Bring to a boil, then reduce the heat and allow to simmer for 15 minutes. Stir in the quinoa and heat through. If the chili thickens too much to your liking, add a little more beef broth.

You can also play around with the spices if you like a little more heat to your chili. Sprinkle in some cayenne or a little more chili powder. Diced tomatoes with green chiles would be a great addition, too.

1 comment:

  1. I used to always use quinoa in chile! I could never really tell the difference - it has the same texture as ground beef, don't you think?