Southwest Quinoa Chili

The Kitchen Beet - Southwest Quinoa Chili

I’m holding consistent with my last post – it’s soup season! This makes a large batch, so it’s perfect for dinner now and freezing half for later. Or, if you’re cooking Thirty-Two Project style, ideal for feeding your family, and another family! Sometimes, I wish the current pace of my life lent to more leisurely cooking, instead of bordering on my near frenetic speed in the kitchen. I know this is a season. Audrey already plays more independently than she did a year ago, and soccer practice for Aidan means a wave good-bye, not parking myself in a lawn chair for an hour and a half to watch. But there’s not as much margin in my schedule as I’d personally like, and moving slowly throughout the kitchen is a luxury I’m not often afforded. This Quinoa Chili is not only a hearty, healthy meal, but ideal for those times when concentrated focus at the stove is minimal.

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Welcome to the “Even My Sisters Can Make It” Files: Southwest Quinoa with Spinach and Avocado

The Kitchen Beet :: Southwest Quinoa

I have four sisters, but none of them live in the same state as I do. Heather is the one you’d want to decorate your house, or make you a perfect cup of coffee. Sarada is the one you’d turn to for legal advice, and makes things simple when we’re all trying to be too complicated. Heidi can tell you anything you want to know about horses, and she gives the best shoulder rub. Hayley has the perfect accessory for any of your fashion woes, and she always cleans up my kitchen messes, so she might be my favorite to cook for! That’s my role. The maker of food. I count it a high compliment when I walk into one of my sister’s houses and they have ripe avocados, lime and garlic waiting for me on the counter. “Make us guacamole?!”

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