4 servings, serving size 1.5 cups
1 pound ground venison (you can substitute with ground turkey)
1 cup chopped onion
1 cup chopped green bell pepper
1/4-1/2 cup quinoa
1 small can mild green chilis, chopped
1 (15 oz) can white or navy beans, drained
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
2 T chili powder
1/2 tsp salt
1/2 tsp cayenne pepper (eliminate this if you don’t like spice)
1/2 tsp black pepper
1 (14.5- ounce) can diced tomatoes, undrained
4 cups chicken broth
1 T tomato paste
Cook venison in 1 T organic canola in a dutch oven or large pot until browned and set aside.
Reduce heat to medium and add onion, bell pepper, garlic and jalapeno pepper. Cook for 10 minutes or until soft, stirring often.
Stir in chili powder, salt, cayenne and black pepper..
Add venison, diced tomatoes, quinoa, chicken broth and tomato paste, stirring until well combined and bring to a boil.
Cover, reduce heat and simmer for 30 minutes.
Add beans and cook uncovered for 15 more minutes.
Serve with sliced avocado, shredded cheese and a dollop of Greek yogurt!
To learn more about the 7 Health Benefits of Quinoa, click here.