Eat, Uncategorized

Quinoa Chili

Don’t you love chili this time of the year?  I do!  I ran across a quinoa chili recipe a few years ago and messed around with it to make it my own.  It turns out, it’s healthy and very yummy.  My teenage boys were not thrilled when they learned it was a vegetarian quinoa chili, but once they tasted it, they were hooked.  You can play with the spices and hot sauce to your desired taste or try adding corn to the chili.  Add more or less of the vegetable broth to make a more soup like consistency or less to make it thicker.  You may want to add more stock to the leftovers because the quinoa will soak up all the liquid.   This chili is a hearty winter time comfort food.  It has become a staple for our table during the cold winter months.  It makes a great weekly meal and even better left overs.  Add some sliced avocado and squeeze a bit of lime over each bowl before you serve, it’s a fresh and nutritious dish that will certainly please a crowd.

2 TBS Olive Oil

1 Onion, chopped

2 Garlic cloves, minced

3 Carrots, finely chopped

1 Can Tomato Sauce (15 1/2 oz)

2 Cans Black Beans, rinsed and drained (15 1/2 oz)

4 C Vegetable Stock

1/2 tsp Turmeric

1/4 tsp Cinnamon

1/4 tsp Nutmeg

2 tsp Cumin

2 TBSP Chili Powder

1 1/2 C. cooked Quinoa

1 Sweet Potato, cubed

Salt to taste and hot sauce to taste

Heat the olive oil in a medium sized pot over medium-high heat.  Saute the onion, garlic and carrots for about 5 minutes.  Add the tomato sauce, black beans, vegetable broth and spices.  Stir in cooked quinoa and bring everything to a boil and reduce heat to medium-low.  Add the sweet potatoes and cover.  Simmer for about 30 minutes until potatoes are fork tender.  Add desired amount of hot sauce and salt.





Eat, Uncategorized

Easy Turkey Chili

This is my go to recipe when the weather turns cold and you just need something warm in your tummy.  Just about every time I make chili, I do something different.  I never follow a recipe and will use whatever I have on hand in my pantry.  The following recipe is one that I did and it seemed to be my family’s favorite one so far.  So I quickly jotted down my notes so I can make it again.  Once everything was cooking in the pot, I added a diced up sweet potato.  It gave the chili a little fall flavor as well as nice texture.  Next time I may try butternut squash..or both!  I really liked it. I do add a bit of water if I don’t want it too thick, it’s really up to you.  We like the spice, so I will add more chili seasoning and you could also add a pinch of hot sauce.  Serve with cornbread, sour cream and shredded cheese for toppings.  It’s an easy recipe to double for a crowd as well.

2 TBS olive oil

1 LB lean ground turkey

1/2 C chopped onion

1/2 C chopped green pepper

1 small jalapeño pepper, diced

1 TBS garlic

2 TBS chili powder

1 TBS ground cumin

1/2 tsp salt

1/4 tsp pepper

2 Can Hunts Seasoned tomato sauce for chili

2 Cans chopped tomatoes with garlic and green peppers

2 Cans Bush’s pinto chili beans

1 Can Bush’s black chili beans

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1 medium sweet potato, cooked and cubed

Heat oil in a large pot over medium high heat and add ground turkey, onion, bell pepper, jalapeño and garlic. Cook several minutes or until turkey is no longer pink and vegetables are tender. Add chili powder, cumin, salt and pepper. Add remaining ingredients and bring to a boil. Reduce the heat and allow to simmer.