“‘When you reap the harvest of your land, do not reap to the very edges of your field or gather the gleanings of your harvest”
Do not reap to the very edges. Very few of us own that much land to reap to the very edges. Yet, we understand gleanings. The leftovers, left behind, dropped in the gathering precious kernels for the hungry. I think of beans every time. Most often a food of the poorest of the poor. Also, nutritionally, a sound source of protein and fiber.
Another opportunity to gather our meager meal, prepare and pray for the less fortunate among us. This pinto bean and quinoa chili is a simple meal that goes a long way towards feeding those in need, as well as a nutritionally robust meal for yourself!
Pinto Bean and Quinoa Chili
2 Cans Pinto Beans
1/2 Large Chopped Onion Chopped
1/2 Large Red Pepper Chopped
2 Cups Precooked Quinoa
1 Box Beef Broth (32oz)
1 15 oz Can Tomato Sauce
2 Cloves Garlic Minced
1 Tablespoon Chili Powder
2 Teaspoons Paprika
In a 3 quart saucepan, sauté onions, peppers and garlic with 1/4 cup beef broth until tender (about 3 minutes). Add beans, chili powder, paprika and remaining beef broth, plus tomato sauce. Bring to a boil let simmer 5 min. Stir in the quinoa. (Of course you can add the rinsed quinoa uncooked, this is just a way to expedite dinner on a busy day. Quinoa is a nice preparation day item to cook ahead for the week).
Top with fresh red peppers and green onion, then enjoy!Print This Post