Chili...revisted.

I'm revisiting my old chili recipe...which is uber-healthy and totally satisfying. BUT...I've upped the ante and increased it's one-pot proteiny, legumey, veggie goodness and added...wait for it...

QUINOA!!!!

We love quinoa in this house. I've yet to post my quinoa salad recipe...but we absolutely *heart* this little powerhouse which the Incan's referred to as "the mother of all grains". Basically, this little bad boy's nutritional makeup makes it a complete protein. Once referred to as a grain...it counts spinach & swiss chard as it's cousins.

Anyhoo...try it, love it, eat it!

Tan's Chili Con Carne

Ground turkey/beef
Large Onion, chopped
6-7 Garlic Cloves, minced
1 T. Cumin
1 T. Chili Powder
2 t. Oregano

2 t. Adobo seasoning
1 t. Garlic Powder

1-2 bay leaves
1-2 Large can(s) diced tomatoes
Beer, 12oz. bottle
Small can of tomato sauce
Canned beans…however many you want (I typically add 4-6): kidney, black, pinto, etc.

1-2 cups Quinoa
1 bag Frozen Corn
Extra Virgin Olive Oil

Salt/Pepper

Brown the turkey/beef in a few teaspoons of olive oil. Season w/salt & pepper. When thoroughly cooked, add onions. Allow to cook for several minutes. Add garlic and spices. Cook for about 30 seconds to 1 minute. Add beans. Cook for a minute.

Add entire contents of canned tomatoes, beer, & tomato sauce. Add water to canned tomatoes & tomato sauce…swish and add to pot. Bring to a boil and simmer for about 30 minutes...or longer if you have the time. Add quinoa and simmer for another 30 minutes. 10 minutes prior to serving, add corn.

Serve w/plain Greek yogurt (or plain yogurt that’s been strained), chopped green onions, lowfat cheese, chopped jalapeno peppers, etc.