Categories
HEALTHY

QUINOA CHILI

This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!
It’s been a bit warm here in San Francisco but I’ve been wanting to make chili for weeks now. Chili gives me the perfect excuse to have oh-so-crumbly cornbread on the side, except I overdo it and make it a main course. Either way, I still wanted a piping hot bowl of chili. Desperately. But this time, I tried something very different with my batch of chili – I added quinoa, and lots of it!
The quinoa added such a fun texture, soaking up all the flavors and goodness of this chili. It’s also loaded with kidney beans, black beans, tons of veggies and just enough lime juice to give you a subtle kick in the pants. Plus, this batch will make enough to feed an army so it’ll keep you and your family well fed for days!

INGREDIENTS:

  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (4.5-ounce) can diced green chiles
  • 1 1/2 tablespoons chili powder, or more, to taste
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups corn kernels, frozen, canned or roasted
  • 3 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime, optional
  • 1 avocado, halved, seeded, peeled and diced

DIRECTIONS:

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.

You can find complete recipes of this QUINOA CHILI in damndelicious.net

Categories
HEALTHY

SKINNY SOUTHWEST CHICKEN DIP

Summer is coming and if you are on the lookout for a fresh and easy appetizer to serve at your next party or get together, the Skinny Southwest Chicken Dip is perfect!
Remember the movie “Mermaids?” The mom only had one cookbook and it was for finger foods, so that’s all she knew how to cook – everything was on a stick! I could totally live my life eating like that. Finger foods, dips, appetizers, yeah those are my loves.
Unfortunately, those types of foods are generally not that good for you. They usually taste amazing, but they aren’t amazing for your waistline. Unless, that is, you’re indulging in this amazing Skinny Southwest Chicken Dip. It’s definitely doesn’t taste healthy, but it really is!

Ingredients

  • 1½ cups Plain Greek Yogurt
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups shredded or diced boneless, skinless chicken breast
  • 2 Roma tomatoes, diced
  • 1 bunch green onions, chopped
  • 6 mini sweet peppers or one large orange, red or yellow pepper, diced
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn, drained
  • Salt to taste

Instructions

  1. Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
  2. Mix chicken, veggies, and beans in a large bowl.
  3. Add yogurt mixture and combine well to coat.

You can find complete recipes of this SKINNY SOUTHWEST CHICKEN DIP in yellowblissroad.com