Susans Classic Southwestern Chili

This recipe is courtesy of Susan Algert, Ph.D., RD, a nutritionist at the Warren Celiac Center at the University of California, San Diego. This chili is easy, quick, and nutritious. It incorporates buckwheat or quinoa—and gluten-free beer!

1 tablespoon canola or olive oil

1 pound extra-lean ground beef

2 medium onions, chopped

3 garlic cloves, finely chopped

1 28-ounce can whole tomatoes 1 12-ounce bottle gluten-free beer 1 cup corn kernels (fresh or frozen) 1 cup canned kidney beans

1 cup uncooked quinoa or uncooked buckwheat groats 1 cup water

Chilies, seeded and chopped—your choice, depending on degree of hotness desired: 2 jalapeno peppers (hot), or 2 pasilla peppers (mildly hot), or 2 Anaheim peppers (mild) 5 tablespoons chili powder 1 tablespoon cumin 1 teaspoon paprika 1 teaspoon sugar 1 to 2 teaspoons salt, to taste xh teaspoon freshly ground pepper, or to taste


Shredded low-fat cheddar cheese Red onion, diced Avocado, sliced

Heat oil in a 6-quart saucepan. Add the ground beef, onions, and garlic, and sauté until meat is browned. Stir in the tomatoes, beer, corn, kidney beans, quinoa or buckwheat, water, chilies, chili powder, cumin, paprika, and sugar. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, uncovered, about 45 minutes to 1 hour. Taste, and season with salt and pepper as desired.

Garnish each serving with cheese, onion, and avocado if desired.

Makes about 8 to 10 cups

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