Quinoa Black Bean Chili

“And here is my advice in this matter: Last year you were the first to not only to give but also have the desire to do so.”

2 Corinthians 8: 10

Paul has to continually remind the believers in Corinth to remember the grace of God. He recounts the Macedonian churches who overcame ‘severe trial and extreme poverty but still welled up in rich generosity.’ (2 Cor. 8:12) In comparison to Jesus who left the vast wealth of the Heavenly realm to become the poorest of poor for us (vs.9).

The apostle says the sincerity of our love is tested with the earnestness towards others. I believe that is true. It’s tempting to hold on to our resources and forsake giving, but these people were impoverished and still giving all they had. He doesn’t want us giving out of guilt, but gratitude!

It’s a heart check for all of us!

Here’s my heart for you today: I desire for you to know Jesus, enjoy life, enjoy food, and live gratefully.

I eagerly offer you this delicious Quinoa Black Bean Chili to start your day living in the full grace and love of others; the essence of strengthening our hearts. I know, everyone has there own recipe and this one is not very original, but I used what I had in the cupboard and from the garden at the time to make this, and it turned out pretty good. I hope you enjoy it too!

Here is what you’ll need:

• 1 LB of Lean Ground Beef (Substitutes: chicken/turkey or 1 cup lentils)
• 1 Cup Rinsed, Red Quinoa
• 2 Fresh Ears of Corn, Shucked (sub: 12 ounce bag of frozen)
• 2 Cans Rinsed Black Beans
• 6 Large Fresh Diced Tomatoes (this is how you control the salt/if no concern/ substitute 3 cans diced stewed tomatoes)
• 1 Large Onion Chopped
• 3 Cloves Garlic, minced
• 1 Small green pepper Chopped
• 2 Teaspoons Oregano
• 1 Teaspoon Organic Chili Powder
• 1 Teaspoon No Salt Seasoning
• 1 Teaspoon Pepper
• 1 Tablespoon Paprika (sounds like a lot, but I don’t add salt, I’m a heart nurse, remember?)
• 2 Teaspoons Cumin
• 4 Cups Low Sodium Beef Broth (Sub. Vegetable or Chicken)
• 4 Cups Water

In a large soup pot, sauté’ the beef with onions, garlic, and peppers until beef is browned and onions are translucent. Drain fat if necessary (mine is lean and this is not necessary). Add the corn, tomatoes, and spices. Add the broth and the water. Bring to a boil, turn it on low and add the quinoa, let simmer a couple of hours until thick and all the flavors meld together.

I hope you enjoy this satisfying Chili with your group today as you excel in all you do for the Lord!