During this time of year, I am ALL about making my family these types of simple dinners. Not only are they extra delicious on a cold day, but they are so easy. And when it comes right down to it, for someone who has 2 kids, 2 dogs, a husband and a business, easy is pretty much the most important thing. Always. 😉
This chili recipe is one that I created myself based mostly on my memory of recipes I’ve followed in the past. Like most things I make, its really versatile. You could definitely add or take away any of the ingredients and substitute them for others depending on your tastes. For this one I decided to use Quinoa. If you aren’t familiar with this wonderfully healthy and delicious grain, you can read more about it here. We really love Quinoa, but don’t often use it because I either forget or struggle to find things that it works well in. Nevertheless, it turned out to be a fantastic addition to chili. I may even go so far as to say that it really completes this dish, both for taste and texture reasons. I’ll let you be the judge of that for yourself though. 😉
1/2 cup Quinoa (we buy the organic stuff from Costco – best price!)
1 Pound of ground beef (we buy from Aubrey’s here in Ottawa)
1 diced red pepper
1 diced green pepper
1 medium onion diced
1 can of corn
1 can of kidney beans
1 can of black beans
1 can of crushed tomatoes
2 tbsps of chili powder (or more/less depending on taste)
1 tsp cumin
Salt and Pepper to taste
1) Cook 1/2 cup of Quinoa according to package instructions. Set aside in covered pot.
2) Brown ground beef in heavy bottom pot and drain off any excess fat. Add in spices, diced onions, peppers with a glug or two of olive oil. Cook and stir for 3-4 minutes.
3) Add in the full cans of tomato, corn, kidney and black beans. Add in Quinoa as well, mixing chili well to blend ingredients together.
4) Let cook on low heat for 20-30 minutes before serving. Top with whatever you like. I like mine best with sour cream and sometimes Fritos. 😉
* Note – I think this recipe could very easily be adapted to suit a vegetarian. A couple of options would be to omit the meat and substitute it for the ground tofu stuff (not sure what the correct term is but its that stuff that looks like ground beef. LOL!), or even just more Quinoa, beans and veggies to bulk it up!
I’m also VERY excited to share that my Food Photography site is reaching completion!!! Yes, that’s right…for 2012 my food photography will have its own dedicated website and it’s own name. Sort of a division of Danielle Lynn Photography if you will. I plan to offer a fully styled food photography service as one of my specialties and since it’s so different from portraiture I figured it needed its own space. My sites will share this as a common blog though so fear not! You won’t miss a thing! 😉