Flying to Cali + Bacon Quinoa Chili

I’m jet setting to California today, and writing from 10,000+ miles in the sky! I’m heading to an “Almond Orchard Experience” with California Almonds. Can I just say I’m beyond excited about the trip and I’m pretty sure they are totally pampering us while we are there. YAHOO!! Follow my IG feed for picture updates. Eric is a single parent this week. I’ll be gone for 4 days, and it will be one of the longest times I’ve been away from Pearl since we adopted her, so sad. Yesterday, I spent the day meal prepping and packing. We went out for a nice run in the morning and met up with our CFO friends to do a quick track workout. Eric has a big trial coming up and I know he’ll be busy, so I didn’t want him to be completely fending for himself since he’s use to home cooked meals. Here’s what I prepped:

• Enchilada Casserole
• Italian Meatballs w Herbed Brown Rice & Veggies {we had leftovers in the freezer}
• Bacon & Quinoa Chili
• Southern Cheddar Corn Muffins

As you can tell, all the meals this week are extra manly and comforting with lots of bacon; center cut of course. Center cut bacon is as lean as turkey bacon, and it takes a heck of a lot better IMO. It’s the least I can do considering my sweet hubby is going to be missing part of the FIRST college football game on Thursday night because he’s picking me up at the airport right when it starts.

I have a quick layover in Denver and cannot wait to put my feet in California soil. The weather is supposed to be beyond wonderful… 50s-70s. I just hope I don’t experience any quakes in Napa.

Cheers to a happy & healthy week!

Bacon Quinoa Chili

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• Author: Kristina LaRue
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: 12 1x

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Description

Grab a bowl of this Bacon Quinoa Chili on game day or a cool fall night! Serve topped with avocado and cheddar cheese for a creamy and salty bite.

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Scale 1x2x3x

Ingredients

• 3 slices center cut bacon
• 1 tablespoon minced garlic
• 1 sweet vidalia onion, diced
• salt and pepper
• 1 pound lean ground beef
• 1/2 cup uncooked quinoa
• 1 zucchini, diced
• 2 cups water
• 1 packet McCormick Chili Seasoning
• 1 teaspoon ground cumin
• 1 (14.5oz) can great northern beans, drained
• 1 (14.5oz) can kidney beans, drained
• 1 (14.5oz) can pinto beans, drained
• 1 (28oz) can diced tomatoes
• Optional toppings: diced avocado and shredded cheddar cheese

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Instructions

1. In heavy bottom stock pot, cook bacon until browned.
2. Stir in garlic and onions, seasoning with salt and pepper, and cook until translucent.
3. Add ground beef and cook until browned.
4. Stir in quinoa, zucchini, water, chili seasoning and cumin, and bring to a boil.
5. Add beans and tomatoes to the pot and reduce to simmer.
6. Continue to cook for 20 minutes, until quinoa is cooked. Serve warm.
7. Top each bowl with avocado and cheddar cheese, if desired.

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Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!

www.loveandzest.com

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