Fall is in the air and nuthin’ warms you up like a nice bowl of Chili! It’s a crowd pleaser at tailgates too!
Other than some basic choppin’ this recipe’s pretty simple
2 cans black beans (I used 3 cups of dried beans, soaked ’em over night, but canned ok)
2 cups water (filtered)
1 cup red quinoa (or brown rice)
1 cup grape tomatoes, halved
1 pepper (green, red or yellow), chopped
1/2 white onion, chopped
3 cloves garlic, chopped
1/4 tsp Cumin
1/4 tsp Paprika
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper (optional)
(all ‘doses’ of ingredients are approximate– adjust, add or subtract to your liking)
Combine all ingredients together in a large pot or simmer pan and cook on med heat until beans are soft (~ 60 minutes—perhaps squeeze a work out in while it simmers?) Or let it cook all day in a crock pot, which ever is more convenient.
Add what ever you like, more veggies, a variety of beans, perhaps, and garnish with feta cheese sprinkles or an avocado slice.
dinner is served.
(don’t forget, you can freeze it and thaw later)