Now before you turn away at the thought of No Meat Chili…please just hear me out!
We all know that we our diets could use a little refinement…
I am a meat and potatoes person and so is the Captain.
However, once a week I try to include a meatless meal on our menu.
But just because it is meatless….it doesn’t mean it will have no flavor.
This chili uses Quinoa! You have noticed that I have a few recipes using this grain, which has a fluffy, slightly crunchy texture.
I believe it has a nutty flavor which only adds interest and I happen to really like it.:)
You can find Quinoa in the rice and beans sections of your supermarket.
This small, little grain…is high in protein, which includes nine amino acids, plus manganese and lysine. The lysine assists with tissue repair and growth.
And you know what?
It tastes really good.
You can modify this recipe by adding frozen corn, mushrooms, celery…just about any veggie you choose.
The Captain and I prefer this recipe…but I am always experimenting with zucchini and other ingredients.
Do you like to experiment with your chili?
Now that the weather has turned cooler….Chili and Beans and Soups are taking center stage in my kitchen.
And the aroma and smells are wonderful, aren’t they?
Below is the printable recipe.
Have a great day…
- 1/2 cup quinoa (rinsed and drained)
- 1 cup of water
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 garlic clove, minced
- 1/2 jalapeno pepper, seeded and chopped finely
- 1 bell pepper, diced (any color, I used green)
- 1 medium size carrot, diced
- 1 can ranch style pinto beans, drained
- 1 can black beans, reduced sodium, drained
- 1 large box diced tomatoes
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon red pepper flakes
- Sprinkle of cayenne pepper for extra heat (optional)
- Chopped Cilantro
- Bring the quinoa and the cup of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 10 minutes...cover and set aside.
- While the quinoa is cooking, heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, bell pepper and carrots and saute until soft (about 3-4 minutes.)
- Add the canned beans, tomatoes, chipotle powder, cayenne pepper and red pepper flakes.
- Add the quinoa.
- Cover and simmer for about 20 minutes.
- Just before serving add a little chopped cilantro and serve with chips or crackers or add to a chili dog.
- Frozen corn can be added for more veggies if desired.
- If you prefer your chili mild....do not add the cayenne pepper or red pepper flakes. The jalapeno should be enough heat.