Quinoa Chili

Trying to cook for a person who does not eat meat can be challenging.  I shop in the markets until I can find things to make a meal out of.  My two favorite markets are Trader Joe's and Wegman's, and in  my area they are right down the road from each other, perfect for me.  I checked out Trader Joe's first, they have a lot of really good things in their freezer department.  I found this Quinoa mix with zucchini and sweet potatoes, perfect for making chili.  This is how I made it, recipe below.

I started with 2 tablespoons of olive oil and sauteed garlic, diced onion and fresh colorful peppers.

Some of my other ingredients, and the spices that give it the great flavor.

 Put it all together, pour in the Quinoa.

  Serve it up with diced avocado, fat free Mexican cheese, a dollop of fat free sour cream, and you got a vegetarian chili that's not only awesome, but light in the calorie department!

Quinoa Chili

INGREDIENTS

2 Tablespoons of Extra Virgin Olive Oil

4 big cloves of garlic, minced

1/2 large sweet onion, diced

4 mini orange, red or yellow peppers, seeded and chopped

1 15.5 oz. can of red kidney beans, drained and rinsed

1 15.5 oz. can of black beans, drained and rinsed

1 14.5 oz can of diced tomatoes

1 6 oz. can of tomato paste

1 1/2 cups of water

1 1/2 teaspoons of chili powder

1 teaspoon of cumin

1 teaspoon of paprika

1/4 teaspoon of coriander

1/4 teaspoon of cayenne pepper, more if you like heat

2 teaspoons of dried cilantro

1 lime, juiced

1/2 teaspoon of cane sugar

salt and pepper, to taste

1 16 oz bag of Trader Joe's Frozen Quinoa with Vegetable Melange

For garnish - Mexican cheese blend or Daiya vegan cheese, diced avocado, sour cream, chopped fresh cilantro and tortilla chips.

DIRECTIONS

To a large Dutch oven type pan, add olive oil and heat over medium high heat.  Add the garlic, onions and peppers, and cook until tender.  Open the beans, drain and rinse them, set aside.  Add diced tomatoes, tomato paste, water, chili powder, cumin, paprika, coriander, cayenne pepper, dried cilantro, lime juice, sugar, salt and pepper, and stir.  Cook for 30 minutes, then add the bag of Quinoa and stir it in. Reduce heat to medium, cover and cook for another 40 minutes, stirring occasionally. Garnish your chili and serve. Store any leftovers in the refrigerator or in containers in the freezer.

This Is No Red Hot Chili....It's Mild!

We love Chili in my house, but I only make it a couple of times a year, mostly when it's cold outside.  Chili warms your bones, just like soup.  I am not a fan of all things hot, I like foods a little spicy but not so hot that you can't eat it.  I have been making my version of Chili for a lot of years, and yesterday sent my youngest daughter back to college with a nice bowl in her care package from home.  She had it for dinner and told me it was awesome!

Some of the ingredients, and the ground beef cooking up in olive oil, with salt, pepper and garlic powder.

 My trusty Pampered Chef meat separator/masher

 This is how it works, as the meat is cooking, spin the tool to separate and mash the meat.  Chop the onion and green bell pepper.

 Add onion and green pepper to the meat with the seasoning.

 All done and ready to eat.  Top with shredded sharp cheddar cheese, diced onion, sour cream and cilantro if you like.

Mild Chili

2 Tbsp olive oil

2 lbs. lean ground beef

1 tsp salt

1/2 tsp black pepper

2 tsp garlic powder

1 large onion

1 large green bell pepper

2 tsp crushed red pepper flakes

1 envelope of McCormick's Mild Low-Salt Chili Seasoning

1 - 14 oz can of diced tomatoes, use this can for 3 cans of water to add to the pot

2 - 6 oz cans of tomato paste

2 - 15 oz cans red kidney beans, drained but not washed

Heat the olive oil over medium high heat.  Add the ground meat, season with the salt, pepper and garlic powder, and break up the meat as you are cooking it.  When the meat is no longer pink add the onion and green pepper, continue to cook until they are tender. Reduce the heat to medium, add the pepper flakes and the envelope of seasoning mix and stir all together.  Add the diced tomatoes, 3 cans of water and tomato paste. Stir until all is combined, then add the kidney beans.  Cover with a lid and cook for 2 hours stirring occasionally.  Before serving top with  grated sharp cheddar cheese, sour cream, diced onion and cilantro.  Makes 6 servings.