Vegetarian Quinoa & Bean Chili made with Leftovers!

As many of you know, I LOVE cooking with leftovers.  We rarely throw out leftover food in our house.  I had recently made a big batch of quinoa and opened a can of Eden Organic Black Beans (BPA Free!) to make a Colonoscopy friendly dish for Andrew.  In the end, I had a lot of leftover quinoa and beans and decided to make a vegetarian chili last night.  Let’s just see how many leftovers I used for one dish!  Here’s what you will need:

  • 1 and 1/2 cup cooked quinoa (leftover #1)
  • 1 cup water
  • 1 14.5 ounce can kidney beans
  • 1 14.5 ounce can black beans (leftover #2)
  • 1 and 1/4 cup tomato sauce
  • 1 TBSP olive oil
  • 1/4 cup chopped onion
  • 1 celery stalk, diced (leftover #3)
  • 2-3 garlic cloves, minced
  • 1/2 green bell pepper, diced (leftover #4)
  • 1 cup cooked potatoes (leftover #5)
  • 1 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1 bay leaf
  • 1 TBSP honey
  • 1 TBSP soy sauce
  • ground pepper to taste
  1. Add olive oil to a medium sauce pot and heat on medium.  Add onions, celery, peppers and garlic until soft (about 5 minutes).
  2. Add all spices and herbs and stir for 2 minutes.  Add 1/2 cup of water if needed to keep from burning.
  3. Add beans, remaining water, honey, tomato sauce and quinoa.  Bring to a boil, cover, and simmer for 20 minutes.  Stir in soy sauce and pepper.
Sadly, I forgot to take a picture of this delicious dish!  I served this topped off with just a little cheese and crackers on the side.  Rid your fridge of your leftovers and enjoy…
Bon Appetit!


About dreamingthepossible

What began as individual hopes and dreams has rapidly become a radical dream of our own as we start our almost married life together. Follow us as we make some big changes in our lives to spend less money, produce less waste, nurse our planet back to health, and even attempt to pay our brand new mortgage in 5 years or less.
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