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Quinoa Sausage Chili

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Serves 6-8 | Prep Time 15 | Cook Time 30

Why I Love This Recipe

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.

Ingredients You'll Need

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.

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