Recipe and photos courtesy of: Damn Delicious
We have to face it. It’s that time of year when the weather starts to cool down and we start to crave all kinds of warm, delicious comfort foods. Only problem with this it that comfort foods don’t tend to be the healthiest foods, thus the extra pounds gained during the coming months. We have found one AMAZING solution to this issue in this recipe for Quinoa Chili! Super filling and hearty, this meal will leave your mouth packed with flavor and your bod full of fiber, protein and cancer-fighting antioxidants. A bowl of this on a cool fall evening sounds like the perfect way to end the day if you ask us!
The quinoa trend is definitely one that is sticking around and we couldn’t be happier. It is super easy to find all kinds of quinoa dishes in stores these days and it’s even easier to cook up a batch at home. There are so many amazing ways to incorporate it into your dishes at any time of the day and is totally worth the tiny bit of extra effort. Let’s be real, who would have thought to use quinoa in chili? We’re not sure who it was but we are SO GLAD they did. If you haven’t hopped on the quinoa train yet, the time has come! Quinoa (pronounced KEEN-wah) is a grain crop that has quickly becoming the world’s most popular superfood as it is non-GMO, Gluten Free and usually grown organically. This little guy is packed with large amounts of flavonoids, including Quercetin and Kaempferol. These are potent plant antioxidants that are known to have anti-inflammatory, anti-viral, anti-cancer and anti-depressant effects. In addition, quinoa contains tons of other antioxidants that help neutralize free radicals, those pesky chemicals that are highly reactive and have the potential to cause damage to cells, including damage that may lead to cancer. Need more reasons to chow down on quinoa? We’ve got them:
The fiber content in quinoa is MUCH higher than most grains
High in protein compared to most plant foods
Contains essential amino acids
Packed with 4 important minerals (Magnesium, Potassium, Zinc and Iron)
Improves metabolic health including lowering blood sugar and triglyceride levels
Although this recipe may look overwhelming with so many different ingredients, we guarantee you it is actually quite simple! Boil some quinoa, cook the veggies, stir in the spices, and you’re all set. The wide variety of spices will make your taste buds fall in love and it’s overflowing with all kinds of tasty veggies like onions, tomatoes, and corn. Don’t forget to top it off with some fresh sliced avocado to add another nutritious kick. Not only is avo oh so yummy, like we’ve said before, it’s a great cancer-fighting food. Avos contain high levels of carotenoids (zeaxanthin, alpha-carotene and beta-carotene) and vitamin E while also helping your body absorb all kinds of healthy fats due to the presence of oleic acid.
It looks like it’s time for us to make a quick stop by the grocery store so we can cook up this DELICIOUS chili for dinner this week, and lunch too!
Ingredients:
1 cup quinoa
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 (14.5-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
1 (4.5-ounce) can diced green chiles
1 1/2 tablespoons chili powder, or more, to taste
2 teaspoons cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper, to taste
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups corn kernels
3 tablespoons chopped fresh cilantro leaves
Juice of 1 lime, optional
1 avocado, halved, seeded, peeled and diced
Instructions:
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.
Serve immediately with avocado, if desired.
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