A bowl of hearty chili made with Vigo Quinoa and kidney beans garnished with mozzarella shredded cheese
  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

  • 1 teaspoon Alessi Extra Virgin Olive Oil
  • 1/2 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 teaspoon Alessi Garlic Puree
  • 1 pound Italian sausage, casing removed
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1 teaspoon dried oregano
  • 2 cans Alessi Crushed Tomatoes
  • 1 cup chicken broth
  • 1 can red kidney beans
  • 1/2 cup Vigo Quinoa
  • 1/2 cup heavy cream

Directions

Heat oil in a heavy-bottomed pot. Cook onion and pepper until soft, and then stir in garlic. Brown meat in a pot with onion and pepper until cooked through. Drain fat and season with salt, pepper, and oregano.

Add tomatoes, chicken broth and beans and bring to a boil and season with salt and pepper. Add quinoa and cover. Simmer for 18-20 minutes stirring occasionally. Stir in heavy cream and adjust seasonings to taste.