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)

Avocado, diced

Salt and pepper to taste

1. Saute onion and bell pepper in olive oil over medium heat for 4-5 minutes. Add in garlic and cook until soft.
2. Add the spices until fragrant then drain and rinse the beans, corn, roasted tomatoes and add to the pot.
3. Add the water and the diced tomatoes.
4. Cook for 15-20 minutes and then add the block of frozen quinoa.
5. Cook another 15-20 minutes and serve with diced avocado as a topping and tortilla chips for dipping.