One of my favorite ways to come up with recipes is to look in my cupboards and refrigerator and figure out what sounds good together and needs to be used. I had beans in the fridge that needed to be used, some quinoa in my cupboard, and a bell pepper that was getting past its prime. So what pops in my head? Chili!
I planned on making chili for my Super Bowl party, but had a cold and was in no mood to cook. So I decided to make up for it, and I was not disappointed. I love a good bowl of chili or soup with some yummy bread to dunk in the juices!
If you missed my BASICS post on how to cook quinoa, look here!
By the way, is it "Smoky" or "Smokey"? Both ways look weird to me, but I thought "Smokey" looked less weird.
- 1 cup prepared quinoa
- 1 cup cooked kidney beans
- 2 cups cooked black beans
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 14.5 oz cans of Diced Tomatoes
- 2 tbsp chili powder
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup vegetable broth
In a soup pot, saute the onion, bell pepper, and garlic in oil. Cook until the onions have become translucent.
Add the diced tomatoes, broth, and spices. Reduce the heat to medium low and add beans and quinoa. Stir occasionally and cook for 15-20 minutes.