Description
Grab a bowl of this Bacon Quinoa Chili on game day or a cool fall night! Serve topped with avocado and cheddar cheese for a creamy and salty bite.
Scale
Ingredients
- 3 slices center cut bacon
- 1 tablespoon minced garlic
- 1 sweet vidalia onion, diced
- salt and pepper
- 1 pound lean ground beef
- 1/2 cup uncooked quinoa
- 1 zucchini, diced
- 2 cups water
- 1 packet McCormick Chili Seasoning
- 1 teaspoon ground cumin
- 1 (14.5oz) can great northern beans, drained
- 1 (14.5oz) can kidney beans, drained
- 1 (14.5oz) can pinto beans, drained
- 1 (28oz) can diced tomatoes
- Optional toppings: diced avocado and shredded cheddar cheese
Instructions
- In heavy bottom stock pot, cook bacon until browned.
- Stir in garlic and onions, seasoning with salt and pepper, and cook until translucent.
- Add ground beef and cook until browned.
- Stir in quinoa, zucchini, water, chili seasoning and cumin, and bring to a boil.
- Add beans and tomatoes to the pot and reduce to simmer.
- Continue to cook for 20 minutes, until quinoa is cooked. Serve warm.
- Top each bowl with avocado and cheddar cheese, if desired.