According to Newk’s, January was National Soup month.
It seemed to be a pretty good month for that celebration since it has been so cold across the nation…and Mississippi for that matter.
My hubby David is a big fan of chili…but I am not! In fact, I really don’t like ground beef (pork or chicken is fine!) at all! So, I found a quinoa chili recipe to try. It ended up being more like a Mexican soup but we all liked it. I topped ours with cheese and avocado, which our sweet little munchkin, K, has decided that she now likes. Win for me!
This was a really easy recipe and everyone loved it! It filled our three happy tummies for several nights. Hmmm….do you think every month could be soup month?
Quinoa Chili adapted from Cooking Classy
1 onion, diced
*2 cups cooked quinoa
2 (14.5-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
1 (7 -ounce) can diced green chiles
1 1/2 tablespoons chili powder, or more, to taste
2 teaspoons cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups corn kernels (I used canned)
Heat a large enameled cast iron pot over medium-high heat and spray with cooking spray (or use some olive oil).
Once oil is hot add onion and sauté until tender, about 4 minutes. (You can add 4 cloves of garlic here but I didn’t have any).
Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chilies, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste.
Top with cheese and diced avocado and ENJOY!
*I used 1 cup uncooked quinoa and had about 1 cup left over.
Claire is a Mississippi pediatrician who loves to bake – and share with friends, family and co-workers. She and her husband have a 4-year old princess and baker-in-training! She blogs about faith, family, and food. She is the “Cookie Doc” and knows that “Cooking is Medicine!”