MEATLESS MONDAY: ALL-AMERICAN QUINOA CHILI FRIES

This is a hearty American-style veggie quinoa chili piled high on fresh, seasoned oven fries. So full of flavor, so totally fun, so not full of grease or meat or canned cheese sauce. Easy, hip #meatlessmonday perfection.
You can see all the fresh veggies in there. Plus it’s got lots of garlic and spice and a dash of red wine for boku savoriness. The quinoa, red beans and black beans bring extra filling deliciousness and mega protein. Mega!
The chili recipe makes 7 cups, and that’s a lot. If you don’t have a feast for all your friends and family, you’ll have leftover chili to nosh on at will throughout the week.
Are you ready for these chili fries? Let’s cook! Cause you can’t eat that picture.

Ingredients

• 1 cup dried quinoa, cooked according to package
• 3 Tbs olive oil (or your favorite cooking oil)
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 1 tsp smoked paprika
• pinch red pepper flakes
• a few twists fresh black pepper
• 4-5 cloves garlic, chopped
• 1 bunch (8 or so) green onions, chopped (save tops for garnish)
• 1 poblano pepper, seeded and chopped
• 1 red or orange bell pepper, seeded and chopped
• 1 15 oz. can or 1 1/2 c cooked red or kidney beans, rinsed and drained
• 1 15 oz. can or 1 1/2 c cooked black beans, rinsed and drained
• 1 Tbs low sodium soy sauce or tamari
• 2 15 oz. cans diced no salt added tomatoes
• 1 6 oz. can no salt added tomato paste
• 1 Tbs maple syrup (or your favorite sweetener)
• 2 Tbs red cooking wine
• 1/2 tsp salt
• 1 c water

Instructions

1. Cook the quinoa and set aside. Prep the veggies while the quinoa cooks.
2. In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes.
3. Add the garlic and onions. Raise the heat to medium low and saute 5 minutes. Add the peppers, raise the heat to medium and saute 5 minutes.
4. ......................

for full instruction please see : eathealthyeathappy.com

Share this post