What goes better than chili and football? Not much. Well since it’s the day of the SEC Championship (War Eagle!) and my dad’s meaty chili is no longer an option I wanted to come up with something spicy and hearty to eat during the game. I hadn’t gone to the grocery store, but luckily you can put pretty much anything in a pot with chili powder and call it chili. I pulled what I had from the pantry and it turned out to be pretty dang tasty! I diced some avocado for the top and added some tortilla chips and it was the perfect dinner for watching a football game.
1 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
2 tsp. minced garlic
1 can black beans
1 can white beans
1 can white shoepeg corn
1 can diced fire roasted tomatoes
1 28 oz can of diced tomatoes
1 15 oz can full of water
3 tbsp. Chili powder
1 tbsp. Cumin
1 bag of frozen quinoa (Trader Joe’s)
Salt and pepper to taste
- Saute onion and bell pepper in olive oil over medium heat for 4-5 minutes. Add in garlic and cook until soft.
- Add the spices until fragrant then drain and rinse the beans, corn, roasted tomatoes and add to the pot.
- Add the water and the diced tomatoes.
- Cook for 15-20 minutes and then add the block of frozen quinoa.
- Cook another 15-20 minutes and serve with diced avocado as a topping and tortilla chips for dipping.