Balsamic Glazed Arugula over Three Bean Quinoa Chili

Name: Balsamic Glazed Arugula over Three Bean Quinoa Chili Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 1 15 oz can no salt added rinsed pinto beans; 1 15 oz can no salt added rinsed black beans; 1 15 oz can no salt added rinsed red kidney beans; 2 15 oz cans no salt added diced tomatoes; 3 cups water; 1 large onion chopped or � cup onion powder; 4 cloves garlic minced or ⅛ cup garlic powder; 3 Tbsp chili powder; 8 oz salsa; � cup balsamic vinegar glaze + � cup extra for drizzling; 1 � cup uncooked dry quinoa rinsed; 3 cups fresh arugula

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 12

Ingredients

1 15 oz can no salt added, rinsed pinto beans1 15 oz can no salt added, rinsed black beans1 15 oz can no salt added, rinsed red kidney beans2 15 oz cans no salt added diced tomatoes3 cups water1 large onion, chopped or � cup onion powder4 cloves garlic, minced or ⅛ cup garlic powder3 Tbsp chili powder8 oz salsa � cup balsamic vinegar glaze + � cup extra for drizzling1 � cup uncooked dry quinoa, rinsed3 cups fresh arugula

Directions

In a large pot or slow cooker, combine all ingredients except arugula. Bring to a boil then reduce heat and partially cover. Simmer for 25 minutes in a large pot or 8 hours in slow cooker on low heat. Serve hot and top with fresh arugula and a drizzle of balsamic vinegar glaze.

Serving Size: Makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user GMARGARITA.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving