All right, all right, I know I’m about a week and a half late with this one. You’re all shaking your heads – yes, you, I see you – saying “Where was this recipe for Superbowl Sunday?” Yeah, sorry about that. I was behind with recipes. But the good news is twofold: (1) it’s still cold out, so you have plenty of opportunities to eat chili before spring sets in; and (2) this is a really good way to use up extra quinoa. Because I know you always have extra quinoa lying around! (No? Just me?) Actually, this is a great pantry dinner for those meals you have to put together when it’s been awhile since you made it to the grocery store and you’re looking for something healthy. You could easily do canned beans with this, or you could use some Slow Cooker Beans for extra deliciousness. Either way, this protein-packed entree is definitely going to be one of my staples from now until spring. Enjoy!
Bean Chili with Quinoa
1/2 onion, diced
1 teaspoon olive oil
1/2 batch Slow Cooker Beans (or sub two cans of black beans)
1 cup cooked quinoa
1 14-ounce can diced tomatoes in juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon coriander
salt and pepper to taste
cilantro, grated cheddar and/or plain Greek yogurt for optional garnish
- In a large cast-iron pot over medium heat, warm olive oil until shimmering. Add onion and saute until golden.
- Add beans, quinoa, and tomatoes and stir to combine.
- Add spices, salt and pepper and taste. Adjust seasonings as necessary.
- Simmer over medium-low heat for 30 minutes, then serve with “fixins.”
Source: Covered In Flour