This takes me back to the days of watching my mom pull out a can of kidney beans and hamburger meat, and by the size of the can I knew we would be having chili, chili burgers, chili dogs, chili soup, chili on crackers, chili on… for the next 3 weeks! Chili, like spaghetti, is one of those meals that never end. You could feed the 5000 and surprise, there’s STILL chili left. The celebration that occurred in that house when we saw the chili pot in the sink, pizza night it is!
Just like mom’s, this 3 Bean Quinoa Chili is sure to serve as the brunt of the left over jokes for days to come. A delicious, meatless alternative, its packed with whole grains, veggies, and legumes…proteins, fiber, B vitamins, iron, potassium + more.
P.S. Ration in ziploc bags and freeze immediately for quick & easy assess to the meal that keeps on giving.
superfood spotlight //
Quinoa is considered a nutritional powerhouse with 8g of protein, 5g of fiber, high in iron, magnesium, folate, and my fave, omega-3. You find all of this in one cup. Cheers to the whole grains.
1 15.5 oz can of black, navy, & kidney beans (rinsed)
1 15.5 oz can of tomato puree and diced tomatoes
1 white onion
2 Tbsp EVOO
2 C quinoa
2 C sliced mushrooms
2 C of water (+ more if you desire thinner chili)
2 tsp paprika
3 tsp. chili powder
salt & pepper to taste
Do it //
Pour mix into pot and cover for 30 minutes on medium heat, or slow cook for 6-8 hours.
* Use this recipe as a guide, adjust measurements & ingredients as needed
I follow the K.I.S.S. approach to cooking. Keeping it as simple as possible, the less I have to do without sacrificing favor or nutrients, I’m all over it. That being said, here’s the cheat sheet. Hunts has a diced tomato blend that is to die for. Get the basil, garlic, oregano seasoned diced tomatoes and thank me later. If you’re using can ingredients, or 1/2 of a pre-made chili pack in this recipe, avoid adding additional salt for sodium control.