Recipes

Quinoa Sausage Chili

Chili  Dinner  Egg-Free  Grain  High Protein  Lactose-Free  Lunch  Misc. Soup/Stew  Savory  Soup  Spicy  Vegan  Vegetable  Vegetarian 

• Cooking Time: 30
• Servings: 6-8
• Preparation Time: 15
• 2 small to medium shallots, diced
• 1 green bell pepper, chopped
• 1 1/2 cups quinoa
• 16 oz. can diced tomatoes with chipotle peppers
• 1 Rapunzel vegetable bouillon cube
• 6 cups water
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 cup tomato sauce
• 2 Tofurky sun-dried tomato sausages

Saute the onion and green pepper in a small amount of oil in a large pot until tender. Rinse the dry quinoa in a mesh strainer, a little bit at a time, and then add it and the tomatoes, water, and bouillon to the pot. Increase the heat and add your spices and tomato sauce. Bring to a boil, reduce heat, and let simmer for approximately 30 minutes.

Meanwhile, slice your sausage into rounds (or into half moon shapes) and fry in a bit of oil until brown on each side.

When the quinoa is cooked and the chili has thickened, add the sausage pieces and stir.

I love quinoa. It's low in calories and high in protein, is easy to make, and is also extremely versatile. I used to make a soup back in high school using quinoa, vegetable broth, tomatoes, and Tofurky sausage. I loved it. I've since lost the recipe. This is my attempt to recreate it.

No Reviews at this time.

Website Credit: http://www.lizzdelicious.com/2/post/2013/01/quinoa-sausage-chili-and-cornbread-focaccia.html