Sunday night I was writing my shopping list and meal plan, and asked Jason what he wanted for dinner this week. His answer?
Chili over quinoa.
While it’s sunnier lately and not raining every day, it is still cold enough for comfort food like chili. Cook in a slow cooker all day chili. Spicy warmed with cinnamon chili.
spicy cinnamon three bean chili
dairy, soy, gluten free, vegan
1 large onion, diced
3 garlic cloves, minced
1 bell pepper, diced
1 jalapeno pepper, minced
3 fresh tomatoes, chopped
1 can black beans, drained
1 can kidney beans, drained
1 can pinto beans, drained
2-3 tablespoons cinnamon
1 tablespoon chili powder
Dice onion, mince garlic and sauté. While sautéing, chop tomatoes and bell peppers. Add beans, tomatoes, peppers and spices to slow cooker, turn on high. Add onions and garlic, cover and cook on high for 75 minutes. Reduce temperature to low and continue to cook for 4 to 5 hours.
Serve over spinach and quinoa, garnish with jalapeno.
Jason said I used the right amount of cinnamon here, that you should smell it and not quite taste it. I love the cinnamon flavor with the spicy peppers. This recipe makes a full pot of chili, enough for a couple containers to freeze.
Are you transitioning to lighter foods for spring and summer, or
is it still snowing where you are? 🙂