This week, I've challenged myself to create tasty and healthy meals, using up the random ingredients in my fridge and pantry , without food shopping. Its so easy to just run to the grocery, and we have a bad habit making far too many trips there during the week, to grab this or that. I'm pretty sure Beckett thinks his daddy spends his time away from the house split equally between work and "the store."
The chili was a last minute decision the other night, when I couldn't figure out what I wanted to make with the chicken I'd defrosted. It worked great since I wasn't sure what time Sage would be home, and I was able to let the chili simmer and then prepare the fast cooking quinoa when I knew he was on his way. This meal was warm and comforting, while still being a healthy, flavorful and very easy dinner to make. Serves 4.
1 tbsp olive oil
1 medium yellow onion, chopped
3/4 cup coarsely chopped carrots
2 ribs celery, diced
sea salt and fresh ground pepper
3 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (14.5 oz.) can diced Southwest Style Tomatoes (with green chiles, jalapenos and lime juice)
2 (15 oz.) cans black beans, drained and rinsed
3/4 cup vegetable (or chicken) stock
2 tbsp chili powder
1 tsp cumin
1 tsp corriander
1 tsp oregano
1 1/2 cups uncooked quinoa, rinsed well
greek yogurt (or light sour cream,) for serving
Heat oil over medium heat in a large skillet (or stockpot or dutch oven.) Add onions, carrots and celery, and sesaon with salt and pepper. Saute began to soften, about 5 minutes. Add garlic and cook for another minute or two.
Add in tomato paste, diced tomatoes, beans, stock, and seasonings. Mix well. Cover, reduce heat and simmer for a half hour or so. (Just make sure vegetables are tender.)
Bring quinoa and 3 cups water to boil in a saucepan. Cover and simmer for 12-15 minutes or until it has opened up and water is absorbed.
Serve chili over a small bed of quinoa. Top with yogurt.
The chili was a last minute decision the other night, when I couldn't figure out what I wanted to make with the chicken I'd defrosted. It worked great since I wasn't sure what time Sage would be home, and I was able to let the chili simmer and then prepare the fast cooking quinoa when I knew he was on his way. This meal was warm and comforting, while still being a healthy, flavorful and very easy dinner to make. Serves 4.
1 tbsp olive oil
1 medium yellow onion, chopped
3/4 cup coarsely chopped carrots
2 ribs celery, diced
sea salt and fresh ground pepper
3 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (14.5 oz.) can diced Southwest Style Tomatoes (with green chiles, jalapenos and lime juice)
2 (15 oz.) cans black beans, drained and rinsed
3/4 cup vegetable (or chicken) stock
2 tbsp chili powder
1 tsp cumin
1 tsp corriander
1 tsp oregano
1 1/2 cups uncooked quinoa, rinsed well
greek yogurt (or light sour cream,) for serving
Heat oil over medium heat in a large skillet (or stockpot or dutch oven.) Add onions, carrots and celery, and sesaon with salt and pepper. Saute began to soften, about 5 minutes. Add garlic and cook for another minute or two.
Add in tomato paste, diced tomatoes, beans, stock, and seasonings. Mix well. Cover, reduce heat and simmer for a half hour or so. (Just make sure vegetables are tender.)
Bring quinoa and 3 cups water to boil in a saucepan. Cover and simmer for 12-15 minutes or until it has opened up and water is absorbed.
Serve chili over a small bed of quinoa. Top with yogurt.
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