I read a staggering fact the other day about the number of calories consumed by the average American on the day of the Super Bowl.
Researchers from Cornell University tracked grocery purchases and found the average American will eat more than 6,000 calories by the end of the day. (You’d need to run a marathon to burn off all of those calories off — that’s 26.2 miles.)
That is just OUTRAGEOUS! I decided to create a few easy crowd-pleasing recipes that are easy to make in advance and can serve a good amount of people. This colorful Southwestern take on chili is packed with fresh ingredients and full of flavor. It pairs great with chips, salsa and guacamole. It is a great filling “main” that won’t leave you feeling weighed down/bloated or regretful the next day! The avocado sour cream is also packed with monounsaturated fats (aka the healthy ones) vs a traditional sour cream topping that is made up of over 60% saturated fats (aka the bad kind). We will definitely be adding this dish into our regular meal rotation in my house.
- 2¼ cups quinoa-dry
- 1 can corn
- 1 can black beans- rinsed
- 1½ cups spinach- chopped
- 1½ cups diced baby tomatoes
- ⅓ cup fresh lime juice
- 1 cup salsa of choice * I like to use Trader Joe's Organic Tamatillo and Roasted Yellow Chili salsa
- 2 Tablespoons Nutritional Yeast
- Himalayan salt to taste
- ½ avocado
- ⅓ cup raw cashews
- ⅓ cup water
- 1 Tablespoon Nutritional Yeast
- Red onion-diced
- Cook quinoa by bringing 4½ cups water to boil, then add quinoa stir and reduce heat to medium low. Cover with lid and stir occasionally until cooked.
- Fluff with fork and set aside.
- Dice tomatoes, chop spinach, and rinse your corn + black beans.
- Take cooked quinoa and fold in corn, beans, tomatoes, spinach, lime juice and salsa.
- Add Nutritional yeast and Himalayan salt- mix.
- Avocado Sour Cream- Take avocado, cashews, water and 1 Tablespoon Nutritional yeast and blend in food processor until all ingredients are purified.
- Scoop quinoa chili into bowls, top with a dollop or two of the avocado sour cream and diced red onion.