Quinoa is a new ingredient for us. It’s a grain with a fluffy, creamy, slightly crunchy texture and somewhat nutty flavor. You can eat it alone or in a salad and even in chili. It is high in protein (complete protein, meaning it includes all nine essential amino acids) and is full of lysine which is essential for tissue repair and growth. It is also a great source of manganese. You can find it at your local health food stores. I found it in the beans and rice section of the supermarket.
There is nothing better than chili. It is loaded with nutrients and can be made with so many options. Whether you are eating it vegan, gluten free, high protein, paleo diet or another style, it works for everyone! I’m obsessed with this meal! It is absolutely delicious and you can make it in the crock pot! Those of you who can not tolerate beans or like beans, can omit them and add more green peppers, mushrooms or any other veggie you would like! You can really make it your own! Just remember to follow the correct portion sizes so you don’t over indulge. It’s easy to do with this one.
- 1 Tablespoon Extra Virgin Olive Oil
- 1 medium onion, diced
- 1garlic clove, pressed
- 1 small green pepper, diced
- 1 carrot, diced
- 1 can garbanzo beans, drained
- 1 can kidney beans, drained
- 1 large can diced tomatoes, undrained
- 1/2 cup quinoa (rinsed and drained)
- 1 teaspoon vinegar
- 1/4 teaspoon chili powder
- Heat oil in a large pot over medium heat.
- Add onion, garlic, pepper and carrots. Cook until soft (about 3-4 minutes.)
- Add remaining ingredients. Cover and simmer for 20 minutes.
- Prep your veggies ahead of time on your meal prep day and store in a container or zip-loc bag until ready to use. Saves time in the kitchen.
Feel free to add as many veggies as you like.
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