Fire Roasted Garlic Beef and Quinoa Chili
A quick and easy skillet chili recipe made with lean ground beef, quinoa, and beans.
Servings 5 servings
Ingredients
- 1 package McCormick Fire Roasted Garlic Chili Skillet Sauce
- 1 tablespoon extra virgin olive oil
- 1 lb lean ground beef
- 1 small onion finely diced
- 15 oz can red kidney beans I used the Tri-Bean blend with black beans, red kidney beans, and pinto beans, drained and rinsed
- 14.5 oz can petite diced tomatoes, undrained
- 1 ½ cups cooked quinoa according to package directions
Instructions
- Cook quinoa according to package directions and set aside.
- Heat a large, non-stick skillet over medium heat. Sauté ground beef and onion until beef is fully cooked and no longer pink.
- Drain fat from ground beef and onions and add meat back to the pan.
- Stir in quinoa, olive oil, beans, tomatoes and skillet sauce.
- Bring to a boil, then reduce heat to low and simmer uncovered 10 minutes or until heated through. Season with sea salt and freshly cracked pepper, to taste.