Wednesday, September 24, 2014

Quinoa and Black Bean Chili

Our family has been eating less meat lately, so I've been adding quinoa to our chili instead.

First, I cook a cup of quinoa in a flavorful chicken stock.  Then, in a deep cast iron skillet, I pour 30 ounces of tomato sauce and add 30 ounces of beans (I like 15 ounces of black beans and 15 ounces of kidney beans.)  I season generously with salt, pepper, onion powder, garlic powder, cumin, and paprika.  Then I add the cooked quinoa.  I let it simmer for about 20 minutes.  We like ours topped with shredded cheddar cheese and sour cream, and my favorite cornbread on the side.

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