4 stars only because I think the beef would be overkill! I left it out, and this made a superb vegetarian chili without it. The quinoa provides plenty of protein. A couple small tweaks based on preference and what I had available: Used less than a cup of quinoa, because I was almost out. Somewhere around 2/3c? It came out just right in my opinion, and maybe prevented it from being too thick like some reviewers have mentioned. I also cooked the quinoa in broth instead of water; subbed chopped jarred jalapeno slices for the fresh (it worked, but I'm sure the fresh would be better); used one can black beans and one can white kidney instead of two black; subbed Bragg Organic Sprinkle herb and spice blend for the dried parsley and oregano (that stuff is SO good for so many things, I highly recommend it!) Other than that I followed ingredients and amounts as written. I don't usually use a recipe for chili, so sometimes it comes out better than others. But this will be my go-to standard from now on! Served with cheese quesadillas, YUM. Thanks!
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4 stars only because I think the beef would be overkill! I left it out, and this made a superb...