Time to break in my new cast-iron pot (also known as a dutch oven)! You can use a normal large stockpot if you want, but I wanted to use my dutch oven because it’s red (my favorite color), it’s beautiful, and I love it oh so very much.
I kinda love chili and I really love quinoa, so I decided to make a recipe that incorporates both. The quinoa replaces the ground beef, which still gives the dish lots of protein without using meat. I also added a ton of vegetables, which makes it a perfect dish for vegetarians and those on gluten-free diets.
I know it looks like there are a lot of ingredients, but it’s basically a bunch of chopped vegetables and aromatics, chili spices, quinoa, a can of crushed tomatoes, and a can of vegetable broth. For the chili spices, I usually just buy one of those “chili kits” at the grocery store that has a mixture of the spices that I need instead of spending lots of money buying bottles of each individual spice. I’m just lazy and I don’t make chili often enough to need that much of the spices, so the shortcut works best for me.
It’s healthy and it’s yummy! Hope you guys like it 🙂