I was cleaning out my pantry and made this simple and delicious chili in just minutes. I love the sweetness of the corn, and the little crunch from the quinoa in this mix. Feel free to add tomatoes, potatoes, or any veggies you like to this.
Yield: 4 quarts
2 cans chili beans
1 can black beans
1 can pinto beans
1 can of green enchilada sauce
1 cup of quinoa, cooked
1 cup of frozen corn
In a medium pot heat water to boiling and cook quinoa 15-20 minutes,or until the curls have opened. Strain, and run under cold water, and set aside.
On the stove or in a crock pot, Add all the beans, corn, enchilada sauce, and stir in the quinoa. On the stove heat to medium high and cook 20-30 minutes, stirring occasionally. In the crock pot heat on low for 4 hours.
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!