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Heart Quinoa Chili

A hearty and healthy chili that happens to be gluten-free too!
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Ingredients
  

  • 3 cups cooked quinoa
  • 1 pound grass-fed ground beef
  • 1 Tbsp. olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 28 oz. can Muir Glen crushed tomatoes
  • 4 cups cooked black beans
  • 2 green bell peppers chopped
  • 1 cup mushrooms chopped
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • tsp. each salt & pepper can use more to taste at the end
  • 1 cup frozen corn kernels
  • 2 green chiles chopped (optional) or other hot pepper
  • Optional toppings: cilantro avocado, cheese

Instructions
 

  • Heat large skillet over medium-high heat and stir in ground beef. Cook until no longer pink. Drain any excess oil, and set beef aside.
  • Heat olive oil in a large pot over medium heat. Stir in onion and garlic and stir until onion is soft and translucent.
  • Add chili powder and cumin, stir and let cook 1 minute.
  • Stir in tomatoes, beans, bell pepper, mushrooms, oregano, thyme and salt & pepper.
  • Simmer until peppers are tender, about 20 minutes. Stir in quinoa, beef and corn then return to a simmer.
  • Cook until corn is heated through.
  • Portion out kids’ servings then add hot peppers. Simmer 10 minutes more.
  • Serve with optional toppings.