Vegetarian Quinoa Chili

Vegetarian Quinoa Chili
Yield: Serves 10-12     Prep Time: 10 minutes
Cook Time: 45 minutes     Total Time: 55 minutes
 
 
 
 
 
 
 
 
 
 
 

Ingredients

  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, diced
  • 1 large carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 3 (15 ounce) cans diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2-3 tablespoons chili powder, depending on your taste (we used 3)
  • 1 tablespoon ground cumin
  • Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

 

Directions

  1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about ...

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Posted Monday, Sept. 23, 2013 by Christa Gonzales in Recipes, Entrees, Soups

 
 
 

White Bean Chicken Chili

White Bean Chicken Chili

 

Prep Time: 40 minutes     Cook Time: 1 hour, 20 minutes    
Total Time: 2 hours
Yield: 8 Servings

 

 

 

 

 

 

Ingredients

  • 8 to 9 poblano peppers, roasted, peeled and chopped
  • 3 medium onions
  • 1 yellow bell pepper
  • 3 tablespoons olive oil
  • 2 cloves garlic, pressed
  • 1 teaspoon chili powder
  • 1 teaspoon ancho chili powder
  • 5 boneless, skinless chicken breasts, diced
  • 12 to 15 tomatillos, washed, paper-like skins removed
  • 1 quart chicken broth
  • Jalapeno or serrano peppers if needed for spice (poblanos will vary in their heat)
  • Salt and freshly ground black pepper
  • 2 (15-ounce) cans white beans rinsed, drained
  • 1/2 cup chopped cilantro leaves, plus more for garnish
  • Lime slices, for garnish

Instructions

  1. Roast the poblano peppers on a grill or under the broiler turning often, until blackened and soft. Place them in a bowl covered with plastic wrap to cool (this will make peeling them easier). When cool; peel, seed and ...

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Posted Wednesday, Oct. 31, 2012 by Michael Gonzales in Recipes, Entrees, Soups

 
 
 

Fifteen Minute Chicken Chili

Fifteen Minute Chicken Chili

 

Prep Time: 5 minutes     Cook Time: 10 minutes
Total Time: 15 minutes     Yield: 4 Servings
 Calories per serving: 287     Fat per serving: 6.3g

 

 

 

 

 

 

 

 

Ingredients

  • 1 tablespoon canola oil or extra virgin olive oil
  • 10 ounces boneless, skinless chicken breast, cut in bite-sized pieces
  • 1 1/2 tablespoons chili powder
  • 1 1/2 tablespoons cumin
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes
  • 1 (15 ounce) can no-salt-added black or red beans
  • 1 (4.5 ounce) can minced green chilies
  • 1 cup yellow whole-kernel corn, frozen or canned
  • Salt and cayenne pepper, to taste

Instructions

  1. In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.

Notes

Modified from AllRecipes.com

 

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Posted Thursday, April 19, 2012 by Michael Gonzales in Recipes, Entrees, Soups