Yep, you read that right. This is a bean free, meat free Quinoa Chili. My family has been on an evolving rotation of food elimination diets for the past year. My youngest had recently gone bean free (thank goodness he's back to having beans again) in an effort to help with inflammation. In a household that's already limited, that makes things a bit difficult. As usual, my husband and I started discussing our alternatives.
We absolutely love soups, stews and chili during the colder months so we needed to come up with something that was nutritious, but also delicious. This Quinoa Chili did just that!
Loaded with mushrooms, onion, quinoa and cumin...this Quinoa chili had the texture AND flavor of chili. The boys were shocked and we were incredibly pleased with the outcome of this little culinary adventure. Even though my youngest is now back to having beans, this recipe will be put in the winter rotation of comfort food for us.
Bean Free Quinoa Chili
makes about 15 cups
- 4 14.5 oz cans Diced Tomatoes
- 2 Medium Onions; diced
- 1 lb Carrots; diced
- 1 4.5 oz can Diced Green Chilis
- 14 oz Portobello Mushrooms; diced
- 1/2 cup Bob's Red Mill Quinoa
- 32 oz Vegetable Broth
- 3 Cloves of Garlic; minced
- 3 TBSP Chili Powder
- 1 TBSP Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
Combine all the ingredients in a large pot. Bring to a boil, cover and reduce heat to medium low. Simmer for an hour to cook thoroughly.
