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Italian Chili

Ingredients

  • 16 oz. sun dried tomato pasta sauce I used California Sun Dry Sun-Dried Tomato Pasta Sauce
  • 16 oz. water
  • 4 oz. package sun dried tomato quinoa/whole grain blend I used urbane grain (cooked according to package directions, I omitted the oil)
  • 2 tsp. minced garlic
  • 2 15 oz. each cans cannellini beans (drained and rinsed)
  • 9 oz. bag frozen rainbow chard
  • 1 tsp. Mediterranean spiced sea salt
  • 1/8 tsp. red pepper flakes
  • Shredded Parmesan cheese optional

Instructions

  1. In a large soup pot combine the pasta sauce and water.
  2. Place the pot on the stove over medium heat.
  3. Cook the quinoa according to the package directions (I omitted the oil and used the microwave directions).
  4. Meanwhile add the garlic, beans, and the frozen chard to the pot.
  5. Stir until the chili/soup comes to a mild boil.
  6. Turn heat down to medium low.
  7. When the quinoa is done add it to the pot.
  8. Add the Mediterranean spiced sea salt, and the red pepper flakes.
  9. Stir all ingredients until well combined.
  10. Ladle soup into bowls, top with parmesan (if desired), and EAT!!!
  11. Makes 4 to 6 servings.