This takes chili up a notch! Frank’s hot sauce. Quinoa. Beans. Cottage Cheese?
Totally inspired by this Buffalo-Style Quinoa Chili by Stacy McCann.
- 1/2 onion, diced
- splash of oil
- 1-2 garlic cloves, diced
- 1 cup leftover root vegetables, diced (carrot or beet or whatever)
- 1 can diced tomatoes, with juices
- 1 can black beans, drained
- 1/3 cup Frank’s hot sauce
- 1 cup quinoa, cooked
- 1 cup water
- 1/4 tsp chili powder
- 1/4 tsp smoked paprika
Sweat the onion, garlic, and vegetables in the oil for 5 minutes on medium heat. Add the tomatoes and water and cook for 10 minutes or so on simmer. Add everything else and simmer for 15-20 minutes more.
And then top it with blue cheese traditionally. Or cottage cheese, if you are me..
Serves three. Somehow, everything I make serves about three.