Recipe Corner- Black Bean & Quinoa Chili
September 15, 2020
Black Bean & Quinoa Chili
Celebrate fall weather and football with this chili that is packed with protein and Magnesium. Great for those tailgating parties or to warm you up on those crisp fall nights.
| Ingredients | Quantity | Directions |
|---|---|---|
| EVOO | 1 TBSP | Saute the onion and oil for about 5 minutes stirring occasionally. |
| Finely diced onion | 1 | Add garlic, sweet potato, celery, pepper and saute for about 5 more minutes. |
| Finely mince Garlic | 3 cloves | Stir in bay leaves, chili powder, oregano & cumin. Let cook for a minute. |
| Diced Sweet Potato | 1 | Add 2 cans of the beans, tomatoes (diced), tomato paste, quinoa & 3/4 cup of the stock. |
| Finely chopped celery | 2 | Bring to a boil and then turn down the burner to simmer for 15 minutes. |
| Finely chopped red pepper | 1 | Blend the remaining beans in a blender to a puree. |
| Bay Leaves | 2 | Add into the chili mix and simmer for 5 more minutes. |
| Chili Powder | 1 1/2 TBSP | Let the chili sit and then season to taste. |
| Dried Oregano | 1 TBSP | Remove bay leaves. |
| Ground Cumin | 2 tsp | Add kale or cabbage if desired. |
| Black Beans | 3- 14.5 oz cans | Top with gaucamole or chopped cialantro. |
| Tomatoes | 4 | Enjoy! |
| Sundried Tomato Paste | 2 TBSP | |
| Veggie Stock | 4 3/4 cups | |
| Cooked Quinoa | 1 | |
| Cabbage or Kale | handful |
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