Quinoa and Three Bean Chili
By Jodi MacKinnon (QFG) [MACJOD]
November 5, 2014
Nothing beats a pot of chili simmering on the stove. The complex mix of beans and grains makes a hearty and healthy protein-rich meal.
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Recipes
Quinoa and Three Bean Chili
Course
Main
Cuisine
American
Servings
12
Prep Time
30 min
Cook Time
120 min
Total Time
150 min
Ingredients
- •
1 cup Tri-blend quinoa
- •
3 Tbsp Mexican chili
- •
1 Tbsp pasilla chili powder
- •
1 Tbsp ground cumin
- •
2 Tbsp onion powder
- •
2 Tbsp garlic powder
- •
3 cinnamon sticks
- •
1 tbsp vegetable stock
Instructions
- 1
Heat the oil in a Dutch oven over medium-high heat. When hot, add onion and peppers and cook until soft. Add the garlic and cook for 2 minutes.
- 2
Add the ground beef and cook, stirring frequently, until the meat is no longer pink, about 10 minutes. Drain any excess fat from the meat and vegetables.
- 3
Add the beans, hominy, quinoa, corn, tomatoes, chipotles, spices, vegetable stock, water, and parmesan rind.
- 4
Bring to a boil and reduce the heat to a simmer. Cook partially covered for 2 hours. Adjust the spice according to taste.
- 5
Serve garnished with green onions, avocado, parmesan, and coriander.