I miss blogging.

Last week I started my second round of Best Body Bootcamp. One of my goals for this week is to write a blog post every day. They can be saved to actually post at a later time, but they have to get written. Yes, I’m already behind as it’s after 11 on the first night.

So, this is the first of hopefully many (we’ll see how that goes) dairy-free recipes.

We’re still adapting to the dairy-free lifestyle but it’s becoming easier and easier. In fact, a dairy-free update is one of the posts I hope to get up this week.

Anyway, back to the recipe.

It took many, many years for me to like chili. Stewed tomatoes and mushy kidney beans. That’s all I ever knew…until I grew up and realized there are many other delicious options. Turkey, Texas, white, vegetarian; all so much better than what I remember. I should probably try my parent’s recipe again. It probably tastes much better 20 years later!

This one? It’s almost vegetarian (sub the chicken broth with vegetable), quick, healthy and best of all, tasty!

INGREDIENTS

3 15 oz cans black beans
1 C cooked corn
1 sweet onion, chopped
2 Tbls olive oil
1 tsp Mexican chili powder*
2 tsp chipotle chili powder*
1 tsp ground cumin
½ tsp pepper
¼ tsp salt
1 14 oz can low-sodium chicken broth
2 14.5 oz cans petite diced tomatoes with jalapeños
½ C quinoa

DIRECTIONS

1. Rinse and drain 2 cans black beans. Do not drain third can of beans.
2. Sauté sweet onion in olive oil in a large Dutch oven over medium until translucent.
3. Stir in chili powders, cumin, pepper and salt. Sauté 1 minute.
4. Stir in beans, corn, chicken broth and diced tomatoes.
5. Bring to a boil. Cover, reduce heat to low and simmer for 5 min.
6. Stir in quinoa. Simmer for 5 min.
7. Serve chili with desired toppings.

NOTES
Slightly adapted from Black Bean Chili on MyRecipes.com

*Chili powder – If you don’t have hot mexican or chipotle chili powder, the original recipe calls for 4 tsp chili powder.