Vegetarian Quinoa Chili

Ingredients 
1/2 cup quinoa

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, diced

1 large carrot, peeled and chopped

2 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 ounce cans) black beans, drained and rinsed

1 (15 ounce can) red kidney beans, drained and rinsed

1 (28 ounce can) crushed tomatoes

1 (28 ounce can) tomato puree

2-3 tablespoons chili powder depending on your taste (we used 3)

1 tablespoon ground cumin

Salt and black pepper to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, greek yogurt, chips, crackers, etc.

Instructions

1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Makes 8 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       If it’s too thick feel free to add some tomato sauce or juice to thin it to the desired consistency.

-       This freezes well.

-       Instead of simmering for 30 min everything could be transferred to a crock pot and cooked on low during the day.

Chili

Ingredients 
1.5-2 lbs ground beef and/or pork

1 small onion, chopped

2 (15 ounce cans) chili beans

2 (15 ounce cans) kidney beans, drained and rinsed

1 (28 ounce can) crushed tomatoes

1 (28 ounce can) tomato puree

2-3 tablespoons chili powder depending on your taste

1 tablespoon ground cumin

1/2 tablespoon garlic powder

Instructions

1. Cook ground beef and onion together.

2. Combine meat, beans and tomatoes in large pot (~5 qt).

3. Season with chili powder, cumin, salt, and black pepper, adjust to taste. Simmer chili on low for about 30 minutes. Serve warm.

Notes:

-       If it’s too thick feel free to add some tomato sauce or juice to thin it to the desired consistency.

-       This freezes well.

-       Instead of simmering for 30 min everything could be transferred to a crock pot and cooked on low during the day.

Vegetable Soup

Ingredients 
2 tablespoons olive oil

1 medium yellow onion, chopped

3 carrots, chopped

2 celery ribs, chopped

5 cloves garlic, minced

1 red bell pepper, chopped

1 medium zucchini, chopped

6 gold potatoes, chopped (about 2 cups)

6 cups vegetable broth (I usually use homemade but if you buy it by the quart just use 8 cups total)

1 (28 oz) can diced tomatoes (or crushed)

2 bay leaves

1 teaspoon poultry seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups frozen green beans

1 cup frozen corn

1 cup frozen peas

Instructions

1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.

2. Add the vegetable broth, tomatoes, bay leaves, poultry seasoning, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.

3. Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.

4. Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.

Makes 10 servings.

Notes:

-       Another recipe that freezes great.

Quinoa Black Bean Tacos

Ingredients 
1 cup uncooked quinoa

1 clove garlic, minced

Dash of salt

1/2 Tbsp chili powder

1/4 tsp cumin

1/4 tsp oregano

1/4 tsp smoked paprika

2 cups cooked (or 15 oz can) black beans

Instructions

1. Put the quinoa in a medium pot along with the garlic, salt, chili powder, cumin, oregano, smoked paprika, and 1.5 cups of water. Stir to combine. Put a lid on the pot, turn the heat on to high, and bring it up to a boil. As soon as it reaches a boil, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit (with the lid in place) for an additional 10 minutes.

2. Rinse the black beans well in a colander and allow the excess water to drain off.

3. When the quinoa has finished cooking, remove the lid and fluff with a fork. Add the drained black beans and stir to combine.

4. Service with your choice of tortillas and toppings (cheese, sour cream, salsa, avocado, etc)

Makes 8 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       This freezes well, just heat up in the microwave.

-       I have used this mixture on nachos before too.

Vegetable Beef Soup

Ingredients 
3-4 lb chuck roast

2 soup bones

1 medium onion

8 c water

1 T beef Better than Boullion or more to taste

1 15oz can diced or crushed tomatoes

1 c diced potatoes

1 c chopped celery

1.5 c diced carrots

1.5 c green beans

1.5 c peas

1/4 c ABC pasta

Instructions

1. Simmer first 5 ingredients in large for 2 hours and then remove chuck roast and soup bone. 

2. Add vegetables and simmer for another hour.  Add pasta when there is about 20 min left.

3. Shred about half of the meat and add back into pot while the vegetables are cooking.  The leftover meat can be used for beef salad, sandwiches or frozen for future use.

4. Best if made the day before serving, place in fridge overnight.  This also allows you to remove any addition fat that will harden on the top.

Notes:

-       If you already have beef broth made you can use that and skip the first step, just add some meat as desired.

-       1.5 c is about equal to a 15 oz can, so you can use canned, fresh or even frozen vegetables easily.

-       Leftovers freeze well, or it can just be made ahead of time and frozen for later.