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Ingredients for chili:
3 1/2 cups canned tomatoes
1 cup kidney beans
1 cup small white beans
4 garlic cloves – peeled & chopped fine
1 ½ Cups corn
1 large onion – chopped
1 red bell pepper – chopped
1 yellow bell pepper – chopped
1 cup red wine
2 Tbsp. of
MRM Raw Organic Mesquite Powder 1 tsp. chili powder
1 tsp. red pepper flakes
1 tsp. cayenne pepper
Bring 4 cups of vegetable bouillon to a boil and add 2 cups of quinoa, cover with a tight lid turn heat down to simmer
Cook until all liquid as evaporated, about 15 minutes
When serving garnish with baby cilantro
Heat up a pan with a splash of olive oil and begin by lightly cooking down the onion, peppers and garlic for 2-3 minutes.
Then add the corn, spices, and mesquite.
Cook for another 2 minutes.
Add the beans and red wine then bring to a boil and continue cook until the wine reduces by half in volume.
Add the canned tomatoes and 2 pinches of salt.
Then bring to a boil, reduce heat to simmer when it starts to boil and leave to simmer for 10-12 minutes.
Taste for salt and pepper, ready to serve!
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