The weather is getting cooler by the day here in the gorgeous Colorado mountains.
That means a lot of fun things like ski season is coming- and yes, it's the perfect time for making a nice big pot of steaming hot chili!
This recipe is loaded with great proteins not only from the beans but this stick-to-your-ribs recipe also includes quinoa.
Quinoa is a protein standout among grains (it’s technically a seed). This superfood offers a complete amino acid profile and plenty of lysine, an amino often lacking in vegetarian diets.
Important for growth, collagen formation and calcium absorption, lysine is also vital in the production of carnitine, a compound that helps the body convert fat into energy.
All that, and did I mention, it is absolutely DELICIOUS!
HEARTY QUINOA AND
WHITE BEAN SOUP
- 1/2 cup uncooked quinoa
- 1 large red bell pepper, chopped (2 cups)
- 1 large green bell pepper, chopped (2 cups)
- 2 small onions, chopped (1 cup)
- 1 stalk of celery, sliced (1/2 cup)
- 1 jalapeño pepper, sliced (optional)
- 1 teaspoon ground chipotle pepper
- 2 15-oz cans white beans, drained and rinsed
- 4 large fresh tomatoes, chopped with juices (4 cups)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 6 oz fresh spinach, chopped (4 cups)
1. In a 4 quart pot, combine quinoa and 4 cups water and place over high heat.
2. Bring to a boil, then reduce heat to low.
3. Cover and simmer for 15 minutes.
4. Add bell peppers, onion, celery, jalapeño, chipotle, beans, tomatoes, cumin and oregano to the pot with quinoa.
5. Bring to a simmer and cook uncovered for about 10 minutes (or longer if you want the vegetables to soften more).
6. When soup is thickened and vegetables are cooked to your liking, stir in spinach and cook for 1 more minute just until the spinach wilts. Serve hot and enjoy!
You can freeze the leftovers for an easy re-heat later. Hope you enjoy it as much as my family and I do!
Yours in health,
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