Quinoa Chili
This chili is not only delicious but also high in fiber! We love to use it where we eat half of it immediately upon cooking and then once it is cooled we freeze to eat later.
Ingredients
2 cups uncooked quinoa, rinsed
4 cups beef bone broth
2.5 pounds extra lean ground beef
2 tablespoon olive oil
2 onions, chopped
6 cloves garlic, minced
2 jalapeno peppers, seeded and minced (leave some seeds if you want it spicier)
2.5 tablespoons chili powder
2.5 tablespoons ground cumin
1 teaspoon cayenne pepper (optional, this just adds spice)
2 (28 ounce) can crushed tomatoes
4 (19 ounce) cans black beans, rinsed and drained
2 green bell peppers, chopped
2 red bell peppers, chopped
2.5 teaspoons dried oregano leaves
2.5 teaspoons dried parsley
salt and ground black pepper to taste
2 cups frozen corn kernels
3 cups beef bone broth (optional, I like to add some of this with tomatoes and again at end if you like your chili with a little liquid in it)
Directions
Bring the quinoa and first amount of beef bone broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the broth has been absorbed, about 15 to 20 minutes.
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder, cumin, and optional cayenne pepper; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, oregano, and parsley. Can add optional extra beef bone broth here if you like your chili with more liquid. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 30 minutes.
Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat.
Original Recipe Provided by All Recipes
