Cajun Quinoa Chili


1/2 pound chicken andouille, chopped

1 yellow onion, diced

1 tablespoon olive oil

1 tablespoon cajun seasoning

1 tablespoon garlic powder

2 cups quinoa, cooked

1 15 oz can garbanzo beans, rinsed

1 15 oz can kidney beans, rinsed

1 15 oz can tomato sauce

2 15 oz cans Muir Glen Harvest 2013 fire roasted tomatoes

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

sour cream, garnish

sweet peppers ,garnish

cilantro, garnish

salt and pepper to taste

Prep time: 10 minutes  |  Total time: 30 minutes

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.