I was craving taco soup when I found this recipe with quinoa added… score! Why didn’t I think of that?!? Leave it to Nava Atlas to think of something like that, she has awesome recipes! This recipe is from her site VegKitchen.com. My toddler ate two bowls of this!
I omitted the oil and I used no-salt added, tetra-packed tomatoes since we are working towards lowering our salt tolerance and eliminating our added oil consumption.
- 1/2 cup raw bulgur or quinoa (I doubled this)
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- 1 medium green bell pepper, finely diced
- 4 cups cooked or canned pinto beans (from 1 1/2 cups raw beans or two 16-ounce cans, drained and rinsed) – I USED CANNED BEANS, TRYING TO USE THEM UP!
- One 28-ounce can salt-free crushed tomatoes
- 1/4 cup chopped mild green chilies, fresh or canned, optional
- 1/4 cup chopped fresh cilantro, optional
- 1 to 2 teaspoons chili powder, or to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 to 1 1/2 cups grated cheddar-style nondairy cheese (I like Follow Your Heart Nacho)
- Thinly shredded romaine or green leaf lettuce (I used cilantro)
- Finely diced firm, ripe tomatoes (about 1 cup)
- Large triangular stone-ground tortilla chips
Bring 1 cup of water to a boil in a small saucepan. Add the grain and simmer, covered, for 15 minutes, or until the water is absorbed.
Saute the onion in a little bit of water over medium heat until translucent. Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden. Add more water if the mixture is sticking.
Add the remaining ingredients, except the garnishes, plus the cooked grain and 3 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat.
Top with some grated cheese (I used Follow Your Heart Nacho), shredded lettuce (I used cilantro), and diced tomatoes. Serve with tortilla chips.
- Black Bean & Quinoa Chili (kidtestedfirefighterapproved.com)