🌶3 Bean + Quinoa Chili🌶

A Southwestern summertime treat, bringing a bit of heat with aromatic spices, herbs, and veggies... my mouth waters just reminiscing of this wonderful bowl of chili.

I love to add quinoa to my chili & soup recipes whenever I have it in my pantry. It adds a little extra thickness, a little extra protein, fiber, and essential amounts of all 9 amino acids.

Chili is such a fun Cheat Meal because it really isn’t bad for you, but it feels naughty on your taste buds (especially when you bake a little cornbread with it... hehe...)

Truly, this chili recipe packs a nutritious punch.

To begin, you will need:

2 Jalapeños

2 Tbsp of Minced Garlic

1 Cup of Diced Mixed Bell Peppers

1 Cup of Yellow Onion

1 Tbsp of Olive Oil

1 15oz Can of Black Beans (rinsed)

1 15oz Can of Red Beans (rinsed)

1 15 oz Can of Pinto Beans (rinsed)

1 Cup of Uncooked Quinoa

28oz of San Marzano Tomatoes (crushed & diced)

3 Tbsp of Chili Powder

1 Tbsp of Paprika

1 Tbsp of Cayenne

1 Tsp of Cocoa Powder (optional)

You’ll want to the add 2 chopped jalapeños, 2 tablespoons of minced garlic, 1 cup of chopped yellow onion, & 1 tablespoon of olive oil to a soup pot. Turn the heat to Medium and let it cook until fragrant.

Next, add your beans, tomatoes, quinoa, and peppers. Then mix in your seasonings.

Allow to cook on Medium for 30 minutes, stirring after 15 minutes. Then, bring the heat down to a low simmer and cook for an additional 15 minutes.

Garnish with cheddar, sour cream, cilantro... your choices are endless. Enjoy!

#Cheatmealkitchen