Friday, September 24, 2010

Quinoa Chili

Summer is officially over so I welcomed Fall by making a pot of chili.  This wonderful comfort food is given a nutritional boost with the addition of quinoa. Finely chopped mushrooms stand in for ground meat and beautiful yellow corn lends a perfect amount of sweetness to balance the spice.

-If you want to add some green to your bowl sauté chopped zucchini with the mushrooms or stir in some torn spinach before serving-

10 white mushrooms, wiped off with a damp paper towel
1/3 small white onion, diced
2 tbsp minced garlic
1 medium ear of corn, kernels removed from cob
1 can low sodium kidney beans, reserve the water from the can
1 can pinto beans drained and rinsed
1 8 oz can unseasoned tomato sauce
1 small can diced green chiles
2 tbsp chili powder
1/4 tsp cayenne 
1/2 tsp cumin 
1/2 tsp smoked paprika
1/3 cup quinoa, rinsed
2/3 cup vegetable broth

Chop mushrooms into fine pieces so they will resemble ground meat in the chili

Sauté mushrooms, onions, and garlic in the water from the kidney beans in a large sauce pot over medium-high heat

Add corn and sauté for 3-5 minutes until kernels are tender but still crisp

Add green chiles, tomato sauce, chili powder, cayenne, cumin, and paprika to pot and stir to combine

Turn heat to low and let this simmer. Stir occasionally

Rinse your quinoa thoroughly so it will not make your chili bitter
Cook quinoa according to package directions in 2/3 cup vegetable broth

Once quinoa is cooked add it to pot and let simmer for 5 minutes until everything is hot

Servings 4
Per serving (1/4 chili) 350 calories
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