I was visiting Whole Foods the other day and they were sampling some yummy foods. The following is a recipe I tried there and have continued to make at home. It is very easy and delicious!
Red Bean & Quinoa Chili
makes 4-6 servings
Of course, this recipe is vegetarian, but you can add meat, which is what my husband tends to do.
Ingredients:
1/4-1/2 low-sodium veggie stock or broth or water
1 medium yellow onion, chopped
1 teaspoon sea salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon chipotle chili powder (for extra heat if desired)
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne
2-3 cloves garlic, minced
1 large red or yellow bell pepper, diced
1 jar fat free 365 brand organic tomato sauce
1 can 365 brand no-salt add diced tomatoes
1/2 cup to 1 cup water
2/3 cup dry uncooked quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1 can 365 brand no salt added red kidney beans, drained and rinsed
1/2 cup pumpkin seeds
Directions:
1. heat 1/4-1/2 cup of veggie stock, broth, or water, in a 4 qt pot on medium heat. Add onion, salt, cumin, oregano, chili powder, cinnamon, and cayenne then saute until onions soften and become translucent, about 4-6 minutes. Add garlic and bell pepper and saute for 2-3 more minutes. Add additional stock water as needed to keep veggies moist and moving in the pan
2. Next, add the tomato sauce, diced tomatoes, and additional water to desired consistency.
3. Stir in uncooked quinoa and let mixture simmer for 15 minutes until quinoa is well cooked. (it took a little longer for me..just keep an eye on it)
4. Add corn and canned beans and continue to cook for 4-5 minutes until thoroughly heated.
5. Place chili in a soup bowl and top with pumpkin seeds. Enjoy!
-Whole Foods Recipe-
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