Quick Three Bean Meal with Quinoa

Quick Three Bean Meal with Quinoa


The different beans provide not only protein, but color to make your dish appealing. The carrots and celery provide a nice texture to the chili, but are not necessary if you’re looking to make a faster healthy dish.
First make the Tuscan Kale Salad and let it marinate, set your quinoa and cook, then make the beans, and finish with the brussel sprouts (this time I added pecans) and you’ll have a quick and amazingly delicious dinner that shouldn’t take longer than 30 minutes total.
Easy 3-Bean Chili
Chop and sauté onion, 1-2 carrots, 2 stalks celery and 1-2 cloves minced garlic along with salt and pepper to season.
Add 3 cans of different beans: White or Red Kidney, Garbanzo and Pinto (Harder bean choices are better because you’ll stir and don’t want them to mash)
Add 1 can of chopped stewed tomato
Up to 1/4 cup coconut milk –just enough to loosen the mixture while the beans are getting hot.
Season to taste with: Chili Powder, Garlic Salt, Curry Powder and Cayenne Pepper.
Always season each layer with salt and pepper to bring out the flavors.
Optional: Trader Joe’s Curry Masala Simmer Sauce which is really good, although not vegan, and is gluten-free and adds a different flavor if you cook this dish often. Sometimes I’ll add a dash of cinnamon which brings out a wonderful flavor with tomatoes. Enjoy!