Vegetable Chili with Kale and Quinoa Recipe

Fall is here and the weather is turner cooler, even here in Florida. The cooler weather is perfect for a day outside, hiking, and exploring all your favorite local travel spots. After a day of adventure, it's nice to come home to a nice hot comfort meal, especially a healthier version that's quick and easy.

This recipe for Vegetable Chili with kale and quinoa is the perfect way to get the comfort of chili with a healthier twist.

Vegetable Chili with Kale and Quinoa
 Makes 8 to10 servings

·         2 tablespoons olive oil
·         ½ medium onion, chopped
·         1 carrot, peeled and chopped
·         2 celery ribs, chopped
·         1 medium zucchini, chopped
·         1 small yellow squash, chopped
·         1 red bell pepper, chopped
·         4 ounces sliced mushrooms
·         3 (15-ounce) cans HORMEL® chili
·         ½ cup quinoa
·         2 cups chopped fresh kale

Directions: In large Dutch oven, heat oil over medium-low heat. Sauté onion, carrot and celery 10 minutes. Stir in zucchini and next 3 ingredients and sauté 8 minutes.  Stir in chili, quinoa and kale and simmer 15 minutes.

What's your favorite twist on chili?

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