Friday, December 6, 2013
Following a flexitarian diet means consuming MOSTLY plants and plant-based foods. However, there is the occasional place for a small amount of animal product. Which I think is important. The all-or-nothing approach is the demise of many people's healthy lifestyle attempts. And it leaves room for a bit of fantastic smokey flavor from bacon. Opt for the nitrate-free stuff.
The quinoa in this chili adds great texture and actually thickens it a bit. In a great stick-to-your-ribs sort of way. Perfect for a chilly day. Like the ones we have ALL been having lately.
*Note: here in my neck of the woods it has not reached over 0 (that would be ZERO) degrees in THREE DAYS. Everyone has their struggles. This is mine.
Quinoa Chili Verde with Bacon
1/2 lb lean nitrate-free bacon, chopped
1 yellow onion, coarsely chopped
1 anaheim chile, seeded and chopped
1 jalapeno pepper, seeded and finely diced
2 tsp minced garlic
2 1/2 tsp ground cumin
1/2 tsp chile powder
1/4 tsp ground black pepper
1 zucchini, diced
1 yellow squash, diced
2 stalks celery, diced
2- 4 oz cans diced green chiles
16 oz green salsa of your choice
8 cups vegetable broth
1 cup quinoa
1 can navy beans, drained and rinsed
1 can white kidney beans, drained and rinsed
1/2 cup fresh chopped cilantro
Heat a large soup pot over medium-high heat. Add bacon and saute until crisp. Add onions, garlic and peppers and saute until softened, 3-4 minutes. Stir in remaining ingredients, except for cilantro, and heat on medium-high to a boil. Reduce heat to medium-low and continue to cook for 30 minutes, or until quinoa and vegetables are cooked through. Stir in cilantro and serve immediately.
Nutrition Info per 1 1/4 cups: 294 calories, 6 g fat, 20 g protein, 35 g carbohydrates, 9 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 6:48 PM