Best-Ever Quinoa Chili

With Texans, beans will not be put in chili theirs. Do you know that? Well, it even adds a little teeny floater for looking like lucky – no – no. Simply, it just has meat along with spices – just how much it!

Quinoa chili – Taste well

No problem! You can create a new recipe for yourself if you are like me – those who enjoy chili. I have relied on my own recipe by adding chili for years. In additional to that, I also tried a lot of various variations and choose the most suitable one for my best nonstick cookware. That’s why I consider it the best of all time.

There is a manner I love it – with plenty of vegetables as well as countless healthy protein from quinoa and beans. It is noticed the unique flavor with sufficient spices – sour – sweet – salty. Accordingly, whether you are a difficult person, you will also enjoy it.

Healthy – colorful – multi-flavor

It is certain that everybody will like the non-similar level of heating. For me, I still like adding spice a bit. Simply, I do not want my mouth to be burnt while eating. A little – just a little – it is nice. A soft corn bread piece – it is enough for me.

Of course, you can entirely adjust the spices according to your own hobby, but you should pay attention in order that the long ingredients will intimate your recipe. Let’s have peace of mind of spices! The majority of them may be found in your kitchen. Don’t worry!

Quinoa Chili

*Needs:

  • Pepper + salt for tasting
  • One tsp of ground coriander
  • One tsp of maple syrup
  • One tsp of ground chili chipotle
  • One tsp of dried oregano
  • One cup of corn kernels, frozen, or fresh
  • One tbsp. of chili powder
  • One tbsp. of vegan Worcestershire
  • One tbsp. of cumin
  • One tbsp. of extra virgin olive oil
  • One cup of quinoa – it must be soaked overnight after rinsing
  • Three cups of vegetable broth
  • One can ~ 15 oz of red beans – it is drained & rinsed
  • Two cans of black beans – they are drained & rinsed
  • Two cans of diced tomatoes
  • Two jalapenos, diced
  • Two bell peppers (one red & one green – diced
  • Three cloves garlic – minced
  • 1 yellow onion – diced
  • Tomato sauce – 8 ounces

*Know-how:

#1. First of all, you prepare a big pot so as to heat olive oil with the average heat. Besides, after adding the garlic and onion, you sauté for 5 minutes.

#2. Continuously, both the peppers and spices are also added and cook for 5 minutes anymore.

#3. Following, you put all remaining ingredients in the pot, except the corn; then, you boil them. Don’t forget to reduce the lower heat and simmer for 30 minutes.

#4. For the time being, you are able to add the corn in the pot. Then, it continues simmering for another 10 minutes. Enjoy! Yummy!

@Note:

  • In case you utilize the canned beans, you might add them ahead of time; even, you may also utilize an airtight container in order to store for three days.
  • You are finding a great gluten-free-cornbread mix, aren’t you? A good suggestion for you is the model of Bob. Frequently, I utilize one cup of unsweetened almond milk, two eggs, one cup of creamed corn, and ¼ cup of oil after cooking for 10 – 15 minutes comparison with the guide on the package. You may also substitute the milk and oil with the creamed corn – looking more surprising. There is a secret that I learned from my mom and it is also my favorite one!