It's the first day of fall which calls for soups, stews and chilis! This simple one pot meal is ultimate comfort with high nutrient density.
A great way to add more depth, texture and protein in a hearty chili is adding some quinoa. Quinoa is packed with protein and amino acids. It's considered a whole grain, is gluten free and even has a small amount of Omega-3!
Pro tip: On a double recipe, try using half ground beef and half ground turkey. Adds just another subtle complexity to the chili.
Time: about 40 minutes
- 2 lb Grass-fed Ground Beef (or Pasture-raised Ground Turkey)
- 1 cup Quinoa
- 64 oz Beef Bone Broth or Beef Broth
- 28 oz can of diced tomatoes
- 28 oz can of crushed tomatoes
- 12, 15 oz cans of black beans
- 1.5 cups frozen corn
- 1-2 Poblano Peppers, chopped (or a 7 oz can of diced green chilis)
- 1 onion, chopped
- 5 tbsp chili powder
- 1 tbsp cayenne pepper
- 2 tbsp garlic powder
- 1 tbsp pepper
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp olive oil
- 1 tbsp garlic
- Sliced Avocado
- Sour Cream or Labne
- Pickled Jalapeños
- Shredded Sharp Cheddar or Mexican Blend Cheese
- Hot Sauce
- Chopped White Onion
Chop the onion and poblano pepper.
In a Dutch Oven on medium high heat, add the olive oil, garlic, chopped onion and ground beef (or ground turkey) and saute until cooked (about 5-6 minutes). Tip, we like to add a little cumin, paprika and chili powder as the beef is cooking to give it a little extra flavor.
Add all ingredients and seasonings (besides the quinoa and toppers) to the pot. Let everything meld together for 10 minutes as you wait for the chili to boil. Once it's boiling, add the quinoa. Cook the quinoa with the lid off and let the chili stew for about 20 minutes to thicken.
Top with any of the optional toppers and enjoy!