28 to Great Recipe: Easy Red Bean & Quinoa Chili

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Quinoa is one of our favorite ways to add a punch of meatless protein to any meal. This Easy Red Bean & Quinoa Chili, developed by my functional nutritionist Andrea Nakayama, is packed with healthy protein to keep you energized and ready to take on the next 28 days.

EASY RED BEAN AND QUINOA CHILI

2-3 Servings

INGREDIENTS:
1 can organic red beans (we prefer Eden’s Organics)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1/2 teaspoon sea salt
2 cloves garlic, minced
1 large green pepper, chopped
1 teaspoon cumin
1 teaspoon dried oregano
1/8 teaspoon cinnamon
2/3 cup quinoa, rinsed and drained
2 cups organic sugar-free tomato sauce
1 cup water

PREPARATION:

1. Drain your canned beans and set aside.

2. Heat oil in a large pan over medium heat (Tip: choose one that is large enough to hold the beans, too).

3. Add onion, salt, garlic, pepper, and spices.

4. Sauté for several minutes, allowing the onion to soften.

5. Add quinoa and stir to combine.

6. Add rinsed beans to the onion and quinoa mixture and pour in the tomato sauce and water. Simmer together for 30 minutes. Taste to add more salt or spices to meet your taste buds – enjoy!

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  4. This is so Delish! My 10 month old and my 5 year old both loved it too! My sister was over and asked for the recipe because she liked it so much and so did her kids. This is definitely making it on to my weekly recipe list. Thanks so much!

  5. I eat this right after a workout, full of protein to help my muscles recover, and it keeps me satiated until dinner. It’s a bowl full of health to boot. Garnish with fresh parsley and avocado and boom! I eat it for lunch and dinner until it’s gone.

  6. Yummy! And the leftovers were great, too. My husband just asked me to print out this recipe “so we can put it in the recipe binder and it will be part of our rotation.” That is big – having a new dish in our rotation, especially suggested by Ted!

  7. HI. If we choose to cook the red beans and not have it from the can, how much cooked beans would we need for the recipe? Is it 28 oz? Thanks much!

  8. Is a portion of this a complete meal? I made this and split it up in about 2 servings but I feel like I’m having too many carbs! How does this look up against the portion guide? Should I just mix with some veggies and divide in smaller portions?

  9. I didn’t have red beans or a green pepper, so I substituted black beans and snap peas. It ended up being really good. Even better, my 19month old gobbled it up!

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