Summer Chili With Quinoa And Black Chick Peas

Name: Summer Chili With Quinoa And Black Chick Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Organic Ground Bison; 2 cups Black Chick Peas; 1 cup Red Quinoa; 1 Medium Size Yellow Onion; 3 pounds Organic Tomatoes or 2 Large Cans of Organic Stewed Whole Tomatoes; 1 Sweet Red Pepper; 1/2 cup Raisins; 1/4 teaspoon Cinnamon; 1/4 teaspoon Mixed Chile and Peppercorns; 1/4 teaspoon Freshly Ground Black Pepper; 1/2 teaspoon Oregano; 1 teaspoon Smoked Paprika; 3 tablespoons Agave Syrup; 1-2 tablespoons Ground Cumin; 1 tablespoon Olive Oil

Servings: persons

1 pound Organic Ground Bison
2 cups Black Chick Peas
1 cup Red Quinoa
1 Medium Size Yellow Onion
3 pounds Organic Tomatoes or 2 Large Cans of Organic Stewed Whole Tomatoes
1 Sweet Red Pepper
1/2 cup Raisins
1/4 teaspoon Cinnamon
1/4 teaspoon Mixed Chile and Peppercorns
1/4 teaspoon Freshly Ground Black Pepper
1/2 teaspoon Oregano
1 teaspoon Smoked Paprika
3 tablespoons Agave Syrup
1-2 tablespoons Ground Cumin
1 tablespoon Olive Oil

1
In a large bowl soak the chick peas in water for at least 3 hours and then discard the water.
2
Dice the onion and red pepper.
3
In a large sauce pot, saute the onion and pepper in the olive oil until softened.
4
Add the bison to the onions and saute until browned.
5
If you are using fresh tomatoes, dice them and add them to the already cooking vegetables and meat. Let the mixture cook down for at least 20 minutes before proceeding to the next step. If you are using canned tomatoes, add them to the meat and vegetables. Fill the can with water and add it to the tomatoes, meat and vegetables. There should be enough water to cook the quinoa and chick peas.
6
Once the tomatoes have reduced add the quinoa and continue to cook on a low to medium flame for at least 20 minutes.
7
After the quinoa has fully cooked, add the black chick peas. These are smaller than regular chick peas and don't cook down as much. This will result in a thinner chili but the flavor and texture they add make a beautiful contrast to traditional chile.
8
Once the chick peas have been added to the chile, you may now add all of the remaining ingredients.
9
Turn the flame down to low and allow the chile to simmer for 30 minutes to an hour.
10
Season to taste. Dish out and enjoy this sweeter variation on a winter classic.
11
P.S. This dish freezes and thaws beautifully, so don't worry if you have leftovers!

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Organic Ground Bison, 2 cups Black Chick Peas, 1 cup Red Quinoa, 1 Medium Size Yellow Onion, and more.

Yes, Summer Chili With Quinoa And Black Chick Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!