New recipe posted by Aaron for some yummy sounding chili!
Quinoa Chili
Ingredients
- ⅔ cup dry quinoa
- 1 tbsp olive oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 14.5 oz cans diced tomatoes
- 1 15 oz can tomato sauce
- 1 14.5 oz can chicken or vegatable broth
- 1 7 oz can diced green chiles
- 4 large carrots
- 2 green bell peppers
- 1 zucchini thick cuts
- 1 yellow squash thick cuts
- 2½ Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp cocoa powder
- 1½ tsp paprika
- ½ tsp granulated sugar
- ½ tsp ground coriander
- ⅛ tsp cayenne pepper more or less to taste
- Salt and freshly ground black pepper to taste
- 1 15 oz can kidney beans (light or dark), drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can garbanzo beans, drained and rinsed
- 1 can corn
- ¼ cup chopped cilantro
- 1 tbsp lime juice
- Cheese cilantro, sour cream, and avocado for optional toppings
Instructions
- Rinse the quinoa and cook it in 1⅓ cups of water, chicken broth, or vegetable broth.
- While that's cooking, dice the onions, mince the garlic, cut the carrots into bite-size pieces, and dice the peppers. And measure out the spices into a small dish.
- When the quinoa is almost ready, heat the olive oil in a large pot over medium-high heat.
- Sauté the onion until transparent.
- Add the garlic and continue cooking a minute.
- Add the diced tomatoes, tomato sauce, cooked quinoa, broth, green chiles, carrots, and spices.
- Bring it to just a boil, then reduce the heat and simmer for 20 minutes or so.
- Mix in the diced peppers and continue cooking until the carrots are the right softness, usually about 15 minutes.
- Empty cans of beans into a collander and drain beans.
- Rinse beans (otherwise you may need to eat this chili with a gas pill on the side!)
- Mix in the beans, corn, cilantro, and lime and continue cooking long enough to warm them up.
- Serve warm with toppings.
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