<3 LIL' ASH
QUINOA CHILI
Ingredients
- ½ c. uncooked quinoa
- 1 can black beans (Do NOT drain)
- 1 can chili (or pinto) beans (Do NOT drain)
- 1-8 oz. can tomato sauce
- 1 cup water
- 2 tbsp. olive oil
- ½ onion, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1-2 jalapenos, minced
- 1 bell pepper, diced
- 1-2 green chiles, diced
- 1 tsp. cumin
- 2 tsp. ground coriander
- 1 tsp. paprika
- 1 tsp. dried basil
- 1 tbsp. chili powder
- ½ tsp. cayenne pepper
- 1 bay leaf
- 1 tbsp. salt
- 1 tbsp. brown sugar or agave nectar
- 2 tbsp. ground flax seed (optional)
- Chopped fresh cilantro for garnishing
Procedure
- Soak the quinoa for about 15 min. in small pot.
- Chop onion, celery, garlic, jalapeno, and bell pepper.
- Heat 1 tbsp. olive oil in dutch oven. While oil heats, drain quinoa with a strainer (or with pot top) and set aside.
- Saute vegetables in oil for about 8 min., stirring frequently. Meanwhile, combine all spices in a small bowl with 1 tbsp. olive oil.
- Add spice/oil mixture to vegetables and cook an additional 2 min.
- Add quinoa, tomato sauce, and beans (w/ liquid).
- Bring to boil. Reduce heat to low and simmer 20 min. until quinoa tender.
- Adjust seasonings to taste. Serve garnished with fresh cilantro.
(Adapted from a recipe at http://www.savvyvegetarian.com/)
