- ¼ cup onion, chopped
- 1 clove garlic, chopped
- 2 tbsp. olive oil
- 1 can of fire-roasted crushed tomatoes
- 2 cans of red kidney beans, rinsed and drained
- 2 cans of black beans, rinsed and drained
- 1 can tomato sauce
- ¼ cup chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. red chili flakes (optional)
- ½ cup raw quinoa (optional)
- Salt and pepper to taste
- Handful of fresh cilantro, chopped
- In a large pot saute onion and garlic in olive oil for 2-3 minutes. Add crushed tomatoes and stir.
- Add beans, tomato sauce, and spices. Stir well and bring to a boil. Reduce heat and simmer for five minutes.
- Add quinoa and cover. Cook for 20-30 minutes, stirring occasionally.
- Serve with avocado slices or guacamole.
Chili is one of my favorite dishes because it’s super easy and versatile! You can add pretty much any spice or veggie that you like. I never cook the same chili twice.
Here are a few alterations:
- Add ground beef, bison, turkey, sausage, or chicken if desired. (I like meat in my chili so I always add meat.)
- You can add diced green or red peppers for extra flavor.
- Add a few tbsp. of hot peppers or hot sauce, if you like things spicy.
- Crumble blue corn chips on the top.
- Add corn, zucchini, or carrots for more veggies.
- If you tolerate dairy, you can add some cheese or sour cream.