Bean & Quinoa Chili: Recipe 9 of 12

Welcome to Busy Women Mealtime Makeover! Whether you are one of the lovely busy ladies participating in the makeover or just interested in taking your meals up a notch – girl, do I have some rockin’ recipes for you! From now until October 13th I’ll be featuring twelve new delicious makeover-friendly recipes. (And if you want to join in and get the entire makeover PDF complete with meal plans, shopping lists and recipes, videos and photos of me cooking for added support, weekly emails with additional recipes and kitchen tips and tricks and access to our online forum, you can totally start a few days late – click here and sign up!)
My friend Amy loves herself some quinoa. She was a one-on-one client of mine and she is also rockin’ it right now in my Busy Women Mealtime Makeover program. Below she chats about how she gets healthy eating done. Word.
Amy, you are one busy lady. You work full-time and you are starting your own business. How in the heck do you get a decent, healthy meal on the table?
I love that Betsy has taught me that I can make a basic grain, like quinoa, and use it in a variety of different dishes for all three meals a day! With working full-time, taking classes, and owning my own business, I do not have much time to spend in the kitchen. So at the beginning of the week I make a big pot of quinoa, and then use it throughout the week.
For breakfast, I can add fruit and nuts. For lunch, I can mix it with salad. And for dinner I can use it as a side and flavor it to match what protein I am having. My favorite is to add some garlic, mirin, and tamari and serve with oriental-style chicken or shrimp. So easy! Another way to add more whole grains is to put it in soups, stews and chili like this one.
Bean & Quinoa Chili
Ingredients:
2 cans of kidney beans
1 large can of diced tomatoes
1 large green pepper, chopped
1 medium onion, chopped
3 cloves of garlic, minced
2/3 cup of quinoa, rinsed and drained
1 cup frozen corn
1 packet of organic chili seasoning
2 cups of greens, chopped or a 1/4 cup dehydrated seaweed like wakame
grated cheese (optional)
Directions:
Throw it all in a Crock-Pot (except the cheese) and simmer on Low for 5-6 hours. The longer it cooks the better it tastes, I think. Serve with a Zucchini Puff. Yum!
Thanks Amy!