chili with a twist

I was so pumped when I found another way to eat quinoa. It’s delicious and packed with so many good things (see my post ‘whoa quinoa’). And it adds a great texture to chili, making it wonderfully thick and hearty. There is nothing bad about this recipe—its got quinoa, lean ground beef, and an assortment of veggies. Use ground turkey if you like for an even healthier option. And my husband and I got a week’s worth of dinner out of this meal, a side of yummy honey cornbread. It is a filling and inexpensive meal, simple to make, and a great addition to your New Year’s resolution to eat awesome healthier food.

quinoa chili
adapted from all

1 cup uncooked quinoa, rinsed
2 cups water
1 lb extra lean ground beef or turkey
1 tbs olive oil
1 onion, chopped
4 cloves garlic, minced
1 can diced green chiles
1 tbs chili powder
1 tbs ground cumin
1 (28 ounce) can crushed tomatoes*
2 (19 ounce) cans black beans, rinsed and drained
1 cup diced bell pepper (I grabbed a mixed bag of small sweet ones)
1 cup frozen corn kernels
salt and pepper

*I just threw a 1-1½lbs plum tomatoes in the food processor. yum!

  • Bring the quinoa and 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 15 to 20 minutes.
  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
  • Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and green chiles; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, corn, and peppers. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
  • Once the peppers are tender, stir in the quinoa and beef. Return to a simmer, and cook 5 minutes to reheat. Enjoy!

One thought on “chili with a twist”

  1. So I made this yesterday minus the quinoa and the beef…only because I am on a 6 week vegan and carb restricted diet…so quinoa and beef are not options right now. And even with the quinoa and beef missing…it was delicious! What I love about this recipie is the texture! The corn adds a great crunch and adds to the experience of a great bean dish! I also added a few dashes of garlic salt…which I felt would go great with the tomato taste. My junk food fanatic boyfriend even loved this dish!

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