As the meatless trend grows in popularity, the reasons for individuals going meatless vary. For some, a plant-based diet is a health decision,
others choose a meatless diet for religious purposes and some choose vegetarianism over concern for animal welfare. For whatever the reason, vegetarian diets tend to be lower in saturated fat, and the U.S. government recommends eating most of our calories from grains, vegetables and fruits. Go to ChooseMyPlate.gov for a resource to build healthy eating habits.
Veggie Chili with Quinoa
- 12 ounce lime & prickly pear cactus beer (Michelob Ultra Infusions)
- 1/3 to 1/2 cup organic red or black quinoa rinsed and drained
- 1 large sweet onion chopped
- 1 red bell pepper or a few mini peppers chopped
- 2 large cloves garlic minced
- 28 ounces petite diced tomatoes
- 15 ounces crushed peeled tomatoes
- 30 ounces canned organic black or tri-blend beans drained and rinsed
- 4 ounces mild chopped green chiles
- 1/4 cup mild salsa
- 1/4 cup Ketchup
- 1 tablespoon Chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon Smoked paprika
- 1/4 teaspoon unsweetened cocoa
- 1/8 teaspoon ground cinnamon
- Original Mrs. Dash as desired
- In small saucepan, combine beer and quinoa. Bring to a boil, reduce heat and simmer for 15-20 minutes until little tails on quinoa appear. Do not drain.
- In large pot, place onion and peppers. Saute with a little water until onions are translucent.
- Add garlic, saute for 1 minute.
- Stir in cooked quinoa and remaining ingredients. Bring to a boil, reduce heat, cover and simmer for at least 30 minutes. Adjust seasonings to taste.
- Cool, refrigerate and allow flavors to blend if time allows. Reheat the next day. Serve with soup crackers and/or corn chips, chopped fresh cilantro and lime wedges.
- Suggestions for additional ingredients include sweet corn kernels, roasted butternut squash cubes and/or your favorite veggie crumbles.