Quinoa Chili

Eating gluten-free isn't cheap. Eating healthy isn't cheap. Nothing is cheap anymore, sadly. Because I am currently not working, I am trying to find ways to make our grocery budget stretch. A lot of the advice I read on the internet to save money with groceries is to cut down your meat consumption. So I make it a goal to make a couple meatless meals each week. I made a delicious meatless quinoa chili recipe I found online. The recipe is easy and there is enough for leftovers. (I only have to cook for two, so it is pretty easy to have leftovers.)

Some ideas and tricks for making this recipe top-notch:

1. You need to pre-cook your quinoa. I mixed red and regular brown quinoa and I liked the textural difference of the two. Make more quinoa than you need to make a delicious breakfast type oatmeal with it. Recipe to follow shortly.
2. This recipe requires a lot of canned foods. If you are against using canned foods, this probably isn't the recipe for you. If you want to spend the time cooking your black and kidney beans that is great, more power to you. It is all in your personal preference.
3. I didn't use coriander and it tasted just fine.
4. This can be made in the crock pot. Make sure to add a little stock or water to ensure the consistency stays right.

You can find the recipe here. This is a perfect fall dinner!