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Smokey Quinoa Chili
Posted by Peggy on January 30, 2010
Recipe: Smokey Quinoa Chili
2 tablespoons extra virgin olive oil
1 yellow onion, diced (2 cups)
2 teaspoons minced garlic
2 stalks celery, sliced (1 1/2 cups)
1 jalapeno pepper, diced
1 tablespoon chili powder (smoked if available)
1 teaspoon cumin
1 (15 ounce) can kidney or aduki Beans, do not drain
1 (15 ounce) can pinto or black beans, do not drain
1 (15 ounce) can cannellini or garbanzo Beans, do not drain
1 (28 ounce) can whole tomatoes, do not drain, remove stem end and coarsely chop
1/2 cup quinoa, (red, black or white) rinsed and drained
1-2 cups stock: vegetable, beef or chicken
1 1/2 cups corn, frozen or fresh
Mix and Match Garnish Options: Hot sauce/Lime/sour cream/ tortilla chips/ cilantro/ grated cheddar
Heat oil in a large, heavy- bottomed pot, to medium heat. Stir in onion, garlic, celery, jalapeno, chili powder, cumin and a pinch of kosher salt and sauté 7-8 minutes or until vegetables are limp.
Add beans and tomatoes, including liquids, quinoa and stock and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 35-45 minutes, or until quinoa is cooked, adding additional stock to thin, if necessary.
Stir in corn and simmer until corn is heated.
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