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Buffalo-Style Quinoa Chili

By • September 12, 2013 • 0 Comments

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Buffalo Quinoa ChilibyStacy

WHO: Stacy is a writer and a slow food enthusiast from St. Louis. WHAT: A 30-minute chili with a serious kick. (Can we capitalize both serious and kick?) HOW: This will be one of the simplest soups you'll ever make. Just simmer, people. WHY WE LOVE IT: Sometimes we just want a lot of heat, and for those times, this is the dish we want to make. As a handy bonus, you can whip this up in about the time it takes to crack a beer.
Buffalo-Style Quinoa Chili

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Quick game: can you spot the wildcard ingredient? (You got us -- it's those white beans. But they're pretty, right?)

Buffalo-Style Quinoa Chili

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The start of all good soups: sweat the aromatics.

Buffalo-Style Quinoa Chili

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Next come the tomatoes.

Buffalo-Style Quinoa Chili

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And then the broth. Now crank the heat!

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If you have a working stove, this is what should happen. Turn it back to a simmer, and let everything mingle for 15 minutes.

Buffalo-Style Quinoa Chili

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Then: add the rest of the things.

Buffalo-Style Quinoa Chili

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Stir them in -- see how easy this is? -- and simmer for 15 minutes more.

Buffalo-Style Quinoa Chili

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And lastly, you cannot forget the cheese. Dig in!

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