Quinoa in Chili??
So, I asked my fabulous friend Susan to share with me another great meal for four for under $15 and she sent me this recipe. I have known Susan for over 20 years, so I know she has great taste; however, I have to be honest that I was really skeptical about this one. I love quinoa as much as the next person, but I just couldn’t imagine putting it in my chili. And FB Hubby REALLY did not want to try this. So, before I could post it here and give it the FB thumbs up, I made it for the family, and I have to say, it was delicious! We used pinto and navy beans because that is all we had on hand. So here is what Susan had to say.
FB Veggie Chili
People are pretty particular about chili. I am no exception. I enjoy when it is spicy but not too spicy, smoky, and the texture has to be thick and hearty. This is a tall order for a vegetarian chili, but I’ve discovered the secret! Quinoa. Yes, I know it’s everywhere, but it’s for a good reason. Quinoa is very high in protein and fiber, gluten free and easy to cook. In this dish, it absorbs some of the liquid from the veggies making it more satisfying and boosts the health content. This dish can be cooked for a long time if you need to start and stop like I did when my son had an evening birthday party to attend. It also is fantastic the next day, as a great chili should be!
Here is the cost breakdown:
29 ounce can diced tomatoes (preferably fire roasted) 2.00
1 medium onion, diced 0.75
1 bell pepper, chopped 1.00
1-3 cloves garlic, minced 0.75
2,16 ounce can kidney, pinto, or black beans (or a combo of them) 2.00
¾ c frozen corn kernels (can also be fire roasted) 2.00
1 c dry quinoa 5.00
1 or 2 chilies from a can of chilies in adobo, chopped 1.19
Total = $13.94