Cowboy Chili over Quinoa

This Cowboy Chili was inspired by Heather Eats Almond Butter’s Cowboy Quinoa. It’s wintertime and I wanted to make something warm, hearty and filling for dinner (or even for lunch). Totally hits the spot!

RECIPE

Quinoa — I made my quinoa in my rice cooker and added a tablespoon of taco seasoning to give it a little flavor.

Chili

  • 1 lb. of ground meat (turkey, beef, chicken, pork… your choice)
  • 1/2 packet (or more) of taco seasoning depending on how spicy you’d like it.
  • half an onion, chopped
  • 1 tsp. garlic, chopped
  • 2 tbsp of olive oil
  • salt / pepper as needed
  • 1 can of beans (white, kidney, pinto, black, your choice)
  • half a bag of spinach
  • Optional toppings: diced avocado, sour cream, and queso fresco or any kind of cheese you prefer.
  1. In a sauce pan, sauté garlic and onions in olive oil.
  2. Brown the meat and add taco seasoning, salt and pepper to taste.
  3. Once the meat is cooked, add the beans (liquid too), and stir until beans are heated.
  4. Toss in your spinach and cover until cooked.
  5. In a bowl, scoop in some quinoa, then the chili. Top with diced avocado, sour cream and cheese.
  6. Enjoy!

 

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