Lighter version of Chili with Quinoa

Lighter version of Chili with Quinoa

Big Super Bowl day tomorrow - so time to make a pot of chili!   

I wanted to lighten up my normal version, so I used just a small amount of ground meat to give it flavor and added more vegetables, allot of beans and quinoa.

This serves four.

1 jalapeno pepper minced

2 tablespoons olive oil

¼ lb. lean ground beef

½ cup each chopped onion, celery and carrots

4 garlic cloves, minced

2 tablespoon chili powder

2 teaspoon ground cumin

1 teaspoon paprika

1/3 cup uncooked quinoa

½ cup water

1 teaspoon salt

1 (14.5-ounce) can diced tomatoes with juice of can

1 (15-ounce) can red kidney beans, and liquid

1 can V-8 juice 

In  a large pot place Olive oil in and sauté the beef, carrots, celery, garlic, onion and jalapeno for 4-5 minutes on medium heat.

Add remaining ingredients and simmer for 30 minutes to blend all the flavors.

TIPS:

·        Serve: with toppings of choice such as scallions, cheddar cheese, hot peppers and sour cream

·        A crusty piece of bread or a biscuits is nice to serve with it.

·        Add chopped zucchini and green pepper (I did not have any)

      Leftovers: on nachos or on Spaghetti

 As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!