A delicious and well-seasoned southwest quinoa chili made easy in one skillet. This meatless dish will have your whole family (meat lovers included!) begging for more!
Okay disclaimer time. I had NO clue what to name this recipe! Sometimes naming recipes can be hard, or, at least for me it can be. I’m just throwing together ingredients and tasting it as I go and all of the sudden I have something amazing (or not, but that’s a discussion for another day). But then comes the part where I have to (in so many words) try to describe the amazing taste or say what it is I’ve created.
This dish was one I totally struggled with naming. One skillet and easy – well those words came easily because it perfectly describes the dish. This is done all in one skillet and is VERY easy! So easy in fact that it’s been lunch or dinner way too many times since I developed it. I’m talking like 4-5 times. Luckily no complaints yet; I guess it’s just that good That and I have a baby that can’t complain yet and one hecka great husband.
The rest of the name however, I didn’t know. It definitely has some chili flavors and chili beans, but I don’t know how much of a real “chili” this is. So I’m very sorry if you are expecting a traditional chili with this recipe, but it’s not so traditional. And then southwest – well there is some cilantro, fresh lime juice, and I added loads of sour cream (MUST DO!) so it definitely has a bit of a southwest kick to it.
After struggling with the name for some time, I just decided to go with what my husband named it after he had taken a few bites. He told me to call it a southwestern quinoa chili. So, if you don’t like the name, all blame goes to him ;)…