Taco Chili Recipe (2nd place at the ASC of Michigan Chili Cook Off in October ;) ) Vegetarian and Gluten free In a crock pot, mix the following: -1.5 cups dry black beans (do not soak them) -1 cup quinoa (I use Ancient Harvest, inca red or white) -1 medium can of Tomato Paste (no sugar, just tomatoes) -1 package gluten free taco seasoning (or create your own, or can of enchilada sauce) -4 Beef Bouillon cubes or Better Than Bouillon (Beef) -6 cups water -Garlic, to taste -Chili Powder, to taste Cook in the crock pot on high for 6-8 hours (6 is usually enough unless you like really mushy beans). Add 1 cup of shredded cheese (any flavor, during the last 1/2 hour. Serve with tortilla chips, shredded cheese, and sour cream. High protein. Can add meat if you like, we prefer Kroger Sausage, or tofu. This is a flexible recipe, easily can be cut in 1/2 or a variety of additions, such as veggies. Marcie can you forward to Lori Anglemeyer, shes not on my list.
Posted on: Thu, 20 Nov 2014 23:09:53 +0000
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