Cajun Quinoa Chili

Ingredients

1/2 pound chicken andouille, chopped

1/2 pound chicken andouille, chopped

1 yellow onion, diced

1 yellow onion, diced

1 tablespoon olive oil

1 tablespoon olive oil

1 tablespoon cajun seasoning

1 tablespoon cajun seasoning

1 tablespoon garlic powder

1 tablespoon garlic powder

2 cups quinoa, cooked

2 cups quinoa, cooked

1 15 oz can garbanzo beans, rinsed

1 15 oz can garbanzo beans, rinsed

1 15 oz can kidney beans, rinsed

1 15 oz can kidney beans, rinsed

1 15 oz can tomato sauce

1 15 oz can tomato sauce

2 15 oz cans Muir Glen Harvest 2013 fire roasted tomatoes

2 15 oz cans Muir Glen Harvest 2013 fire roasted tomatoes

1 cup chicken stock (+more if needed to cover)

1 cup chicken stock (+more if needed to cover)

sour cream, garnish

sour cream, garnish

sweet peppers ,garnish

sweet peppers ,garnish

cilantro, garnish

cilantro, garnish

salt and pepper to taste

salt and pepper to taste
Prep time: 10 minutes PT0H10M  |  Total time: 30 minutes PT0H30M

A declious chili recipe with a bit of heat by Lauren Grier of Climbing Grier Mountain

 

 

Preparation & Directions

  1. Preheat a Dutch oven to medium-high heat. Add the olive oil, onion, andouille, and a pinch of s&p. Saute for a five minutes or until the onion has softened. Add the beans, tomatoes, sauce, quinoa, cajun seasoning, garlic powder, and chicken stock (add more if needed). Bring to a boil and then to a simmer. Simmer for about 20 minutes. Ladle chili into bowls and garnish with sour cream, sweet peppers, and cilantro.