Avocado Quinoa Chili Bowl
Make chili on the weekend and use it in creative ways in your lunches throughout the week!
Another relaxing, fun and full-of-projects weekend! It’s amazing how time can be full and relaxing at the same time. We were busy doing holiday projects, planning a party, making delicious foods, tasting delicious food at Tails and Trotters’ open house, enjoying a date night at the Firehouse Restaurant, going to church and more! My life is full and I couldn’t be happier.
We had one of my favorite dinner combinations this weekend: cornbread and chili. Perfect for watching the Wildcats win the Big 12 Championship (Bring it, Oregon!). Sometimes we do a pretty spicy chili. That wasn’t the case this time – this one is more tomatoey. You can add hot sauce and/or more chili powder if you like.
Here’s what you need:
3/4 lb. ground beef
2 tbsp. olive oil
2 cups crimini mushrooms
1 can kidney beans
1 can tomatoes
1/2 white or yellow onion, roughly chopped
2 cups water
2 cups tomato juice
2-3 tsp. chili powder, to taste
1/2 jalapeño, diced
Start by browning the ground beef in the bottom of a Dutch oven or a large pot. Remove the beef and set aside. Add the oil to the pot and sauté the onions, jalapeño and mushrooms.
When the onions are translucent, add the beef back in and add the rest of the ingredients. Simmer for about a half hour, and top with cheese and sour cream when you serve.