Cowboy Quinoa Chili

Spring was interrupted here in Georgia last week a bit of a cool down. Probably the last cool weather we will have for some months. I found myself craving some chili. After spending some time in East Texas recently, I decided to call this recipe “Cowboy” Quinoa Chili. It seems fitting.

What if I told you I make chili using coffee? You might think that’s strange but it gives it a wonderful bold flavor. Instead of ground beef, I opted for kielbasa and made it a little healthier with quinoa. This Cowboy Qunoa Chili freezes very well. It’s great for once a month cooking, or just make an extra batch and save some for another dinner.

Cowboy quinoa chili is a great twist on classic chili, with unique ingredients and flavors

Cowboy quinoa chili

Ingredients:
2 pieces of kielbasa with the outer skin removed (we used a vegetable peeler for this, odd but worked really well).
1-2 cups cooked quinoa
1 cup strong brew coffee
2 tablespoons tomato paste
1 large can whole tomatoes
1 can kidney beans
2 cans cannellini beans
2 cups of chopped onion
4 cloves of fresh garlic, minced
2 tablespoons olive oil
2 tablespoons chili powder

pinch of the following:
paprika
sea salt
pepper
cayenne pepper
Optional, fresh green onions and sour cream for topping.

Cowboy quinoa chili ingredients

Directions:

Heat your large pot to medium, add the oil, onions, garlic and kielbasa, cook until the onions are translucent and the meat is slightly browned.

Turn up the heat just a pinch and then pour in the coffee. Cook for one minute to deglaze the pan.

Cowboy quinoa chili in process

Then add in the tomato paste, whole tomatoes and beans.  You may choose to add the quinoa in now or wait until right before serving.  Adding it during this step helps it takes on the full flavor spectrum.

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Add the seasonings and stir well.

Cover and cook at a low simmer for about 45 minutes to 4 hours (depending on how low the simmer setting will allow you to cook at).  To prevent sticking and burning, check on the chili and stir occasionally.

Cowboy quinoa chili

Enjoy!

Cowboy quinoa chili

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Ingredients
  

  • 2 pieces of kielbasa with the outer skin removed we used a vegetable peeler for this, odd but worked really well.
  • 1-2 cups cooked quinoa
  • 1 cup strong brew coffee
  • 2 tablespoons tomato paste
  • 1 large can whole tomatoes
  • 1 can kidney beans
  • 2 cans cannellini beans
  • 2 cups of chopped onion
  • 4 cloves of fresh garlic minced 2 tablespoons olive oil 2 tablespoons chili powder

pinch of the following:

Instructions
 

  • Heat your large pot to medium, add the oil, onions, garlic and kielbasa, cook until the onions are translucent and the meat is slightly browned.
  • Turn up the heat just a pinch and then pour in the coffee. Cook for one minute to deglaze the pan.
  • Then add in the tomato paste, whole tomatoes and beans.  You may choose to add the quinoa in now or wait until right before serving.  Adding it during this step helps it takes on the full flavor spectrum.
  • Add the seasonings and stir well.
  • Cover and cook at a low simmer for about 45 minutes to 4 hours (depending on how low the simmer setting will allow you to cook at).  To prevent sticking and burning, check on the chili and stir occasionally.
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