Oat Quinoa chili is the answer when beans don’t love you back!
You can make a perfect chili substituting oat, quinoa and rice in any proportion for the feisty beans, so you can have your chili and eat it too!
Ground turkey is an ideal choice for this oat quinoa chili, as it is so lean and so full of flavor, but any good lean ground meat will be suitable.
You can easily make this oat quinoa chili vegetarian:
It has lots of great flavor going for it even without the meat. Just skip it, and keep going, or use the suggested options.
If beans are no trouble, by all means use them. 6 cups total beans, and no quinoa or oats.
- 3 tablespoons olive oil
- 1½ pounds ground turkey, beef, lamb, or bison (skip for an all-vegetarian dish or substitute 1 pound seitan, diced. In this case, top with shredded cheese, optional)
- 4 cups canned crushed tomatoes
- ⅓ cup tomato paste
- 4 cup chili powder
- 1 cup steel-cut oats
- 1 cup quinoa, thoroughly rinsed and strained
- 2 pouches Levana Nourishments Garden Vegetable
- 6 cups water
- 2 tablespoons ground cumin
- Salt and ground pepper to taste
Heat the oil in a wide heavy pot. Add the meat and sauté, breaking up any large chunks, until no longer pink. Add all remaining ingredients, and bring to a boil.
Reduce heat to medium and cook, covered, for 30 minutes.
Adjust texture and seasonings. Serve alone or with the usual garnishes: white or brown rice, guacamole (recipe follows), or corn chips.
Makes 6 main-course servings.
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