Quinoa Chili

3/28/2011

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Adapted from www.savvyvegetarian.com
  • 1/2 cup uncooked quinoa
  • 3 cups water
  • 1 1/2 cup cooked kidney beans
  • 1 1/2 cup cooked black beans
  • 1 cup unsalted tomato sauce
  • 1 Tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 celery stalk, diced
  • 3 cloves minced garlic
  • 2 jalapeño peppers, minced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme leaf
  • 1/2 teaspoon dried marjoram leaf
  • 1/8 teaspoon cayenne pepper
  • 1 Tablespoon light molasses
  • 1 Tablespoon Braggs Liquid Aminos, or soy sauce
  • 1/4 cup chopped cilantro
  • Fresh ground black pepper to taste
Preparation
  1. Soak and rince the quinoa
  2. If using canned beans, drain into a colander and rinse well
  3. Peel & mince the garlic and jalapeño pepper
  4. Dice the onion
  5. Wash and trim the celery, slice lengthwise, then crosswise to dice
  6. Seed and dice the red and green pepper
  7. Heat the oil on medium-high in a dutch oven or large sauce pan
  8. Fry the garlic, jalapeno, onion and celery until soft (about 5 minutes)
  9. Add the peppers and fry 5 minutes
  10. Add the spices and herbs, stir 2 minutes
  11. Add the beans, water or bean liquid, molasses, tomato sauce, and quinoa
  12. Bring to boil, cover, and simmer 20 minutes or until quinoa is cooked
  13. Stir in Braggs or soy sauce, and pepper. Adjust seasonings
  14. Serve garnished with cilantro
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Vegetarian Black Bean Chili

11/19/2010

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Adapted from recipe at www.whfoods.com
  • 1 medium onion, chopped
  • 1 medium green bell pepper, diced
  • 1 TBS + 1-1/2 cups vegetable broth (Pacific Naturals Organic Vegetable Broth)
  • 6 medium cloves garlic, chopped
  • 2 15 oz cans black beans (or homemade), drained
  • 1 8 oz can tomato sauce (Muir Glen Organic Pasta Sauce)
  • 1 15 oz can diced tomatoes - do not drain (Muir Glen Organic Fire Roasted Diced Tomatoes)
  • 2 TBS ground cumin
  • 2 TBS red chili powder
  • 2 TBS dried oregano
  • 1 cup corn kernels (Westbrae Natural Organic Whole Kernel Corn) 
  • 1/4 cup fresh cilantro, chopped
  • salt and black pepper to taste

    • Preparation
    1. Heat 1 TBS broth in a medium size soup pot.  Sauté onion and bell pepper in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, cumin, and red chili powder and continue to sauté for another minute.
    2. Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt and pepper to taste.  over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, cumin, and red chili powder and continue to sauté for another minute.
    3. Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt and pepper to taste.
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