--Chili Stew + Quinoa--
Looking for a new version of your favorite comforting bowl of chili? Try this hearty, wholesome one that's loaded with protein and fiber.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
--Ingredients--
1 medium onion diced
2 large tomatoes diced
4 cloves garlic minced
1 jalapeño pepper seeded and minced
1 5 ounce can tomato paste
1 tablespoon cider vinegar
1 quart vegetable stock or water plus a little more as needed
2 teaspoons liquid smoke
2 tablespoons coconut sugar
1 4 ounce can green chilies
1/4 cup organic ketchup
2 15 ounce cans, chili beans
2 15 ounce cans, kidney bean, rinsed and drained
2 cups cooked quinoa
2 tablespoons mustard
1 teaspoon black pepper plus more to taste
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon basil
1 teaspoon oregano
1 1/2 tablespoons cocoa powder
sea salt to taste
--Instructions--
In a large high-sided skillet or shallow pot and add the onion, tomatoes, garlic, jalapeño, and cook for 6 to 7 minutes. Add the remaining chili ingredients and bring the mixture to a boil while stirring gently. Boil for about 8 to 10 minutes then reduce heat to simmer.
Cover with lid and allow it to simmer for 30 minutes to 1 hour until to give the flavors time to meld well. Serve hot, topped with desired toppings and any sides you like such and cornbread or garlic toast.
