Recipe: Quinoa Chili

Vegan eating for Carnivores

If you have ever been to the midwest you will understand when I say: My name is Blythe, I'm vegan(ish) and I live in a state that thrives off of corn, beef, potatoes, and beef!

I stick out like a sore thumb when I run to the store to pick out a piece of steak for Joe. I have no idea what the different cuts mean, even when I did eat meat I mostly ate chicken because it's lean and easy to cook on a George Foreman. Needless to say, the meat department people at our grocery store probably get a good laugh out of watching me struggle to figure things out. Thankfully, months back I made a quinoa chili kind of by mistake and Joe ended up loving the meatless dish, so much so that he requested I make it this weekend. I offered to cook a piece of meat for him but he actually said no, which if you know Joe, is unheard of.

I jumped at the chance to cook us a meal-less, dairy-less, and super healthy meal we both loved entirely and couldn't help but think that this happened upon recipe should be shared with you all! For those of you out there looking for a super easy and healthy meal that meat lovers will enjoy and ask for again I promise you this is your dish! It takes less than 30 mins from prep to serve! I didn't cook this meal with the thought of blogging it so the only picture I have is from Instagram but when you read just how easy this is you won't feel like you're missing out. Bonus, the winter always feels like a great season to make chili - Sunday or Monday night Football and Chili sounds like an excellent combination!

Quinoa Chili

Ingredients:

• 1 cup of dry quinoa (red or white) 
• 2 cups of water**
• 1 tsp of chili powder (Joe likes to add more to his but I think this is plenty)
• 1 can of corn
• 1 can of diced tomatoes (with spices if you like) 
• 1 small can of tomato sauce
• 2 cans of black beans

Directions: 

• cook quinoa according to package directions (you don't need to cook it until all the water is absorbed)
• once most of the water (at least 1/2) is absorbed and the white pieces start to spiral off add chili powder, corn, tomatoes, tomato sauce, and black beans
• cook for an additional 10-15 minutes on a med-low heat
• serve hot with a side of bread if you like
• ENJOY!

**For thicker chili consitance use 1 1/2 cups of water instead of 2 

Happy Tuesday!!

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