what you need for 2-3 people:
1 cup cooked lentils
1 cup cooked quinoa
1 red bell pepper
1 tablespoon of olive oil
1 clove of garlic chopped
1 can of tomato paste
1 cup cherry tomatoes
1 small onion chopped
1 can of kidney beans
1 cup of chicken stock (If you are vegetarian you can replace the chicken stock with veg stock. )
1 tablespoon cumin powder
1/2 teaspoon cinnamon
salt & pepper
*I like pasta with my chili, but it is optional!
what to do:
Cook quinoa & lentils.
Slice red peppers & remove seeds, then cut into bite size pieces. Slice tomatoes in half.
Heat olive oil & cook chopped onion for about 4 minutes on medium heat. Add garlic & cook for another 2 minutes.
In a slow cooker on high heat, add chicken stock, cooked onion & garlic, quinoa, & lentils. Stir. Add beans, tomato paste, tomatoes & red pepper. Stir in cumin & cinnamon.
Cook for 1 hour on high heat & stir every 15 minutes or so. Salt & pepper to taste. Top with sliced avocado & cheese if you wish!
Chili with quinoa? Quin-why-not!? This recipe is easy & pretty hands-off. Healthy & warm it is a perfect companion for those cold winter nights. Full of fiber & protein you won't be missing out on the good stuff while enjoying every bite.
Ahhh I am finally back... After a long winter break hiatus, I enjoyed food cooked for me by my parents. Safe to say, it was hard to leave. But every college kid has to grow up (and find a job...help me) & cook for themselves! So, I am back with a new recipe that is absolutely perfect comfort food during this cold winter we are having. I love making homemade pasta as it has a flavor of its own that is so simply divine. The cream sauce with manchego, peas & prosciutto is rich & creamy & not to mention easy to make! Enjoy this meal with a full bodied Chardonnay & a friend who also needs some warm delicious food.
A working girl in love with good food, drink & good conversation.