Tuesday, July 30, 2013

Quinoa Chili

  • 3-4 stalks of celery
  • 3-4 medium carrots
  • 2 zuchinni
  • bunch of kale
  • 1 large onion
  • 1 TBS olive oil
  • chili powder to taste (I used 1-2 TBS)
  • 1 tsp tumeric
  • 1 tsp cayenne pepper 
  • pinch of sea salt
  • 1 TBS dried jalapeno (or use fresh)
  • large can of diced tomatoes
  • can of chili beans
  • 1/3 cup of quinoa 
  • 1 can organic chicken broth
Begin by dicing up all the veggies into medium size chunks and sauteing in olive oil until soft. 
Add the seasonings and stir until the veggies are coated.  Add the can of tomatoes with the liquid, and the chili beans with the liquid.  Stir in the quinoa.  Keep at a low boil until the quinoa begins to swell.  Add chicken broth as needed to cook the quinoa.  Continue adding broth as needed to achieve the thickness that you like.  Simmer on low.  I like to cover and simmer mine all afternoon!  You can add or omit any vegetables that you have on hand.  This is a tasty, healthy, and inexpensive meal!  I like to serve mine topped with shredded cheese and a dollop of sour cream.

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