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Spicy Double Bean And Quinoa Chili |
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Ingredients
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* 1/2 cup uncooked quinoa
* 1 tbsp olive oil
* 1 celery stalk, diced
* 1/2 green bell pepper, diced
* 1/2 red bell pepper, diced
* 1 small yellow onion, diced
* 2 Tbsp minced jalapeno pepper
* 2 garlic cloves, minced
* 1 tsp cumin powder
* 2 tsp ground coriander
* 1 tsp paprika
* 1 tsp dried chopped basil
* 1/2 tsp dried chopped thyme
* 1/2 tsp dried marjoram leaf
* 1/4 tsp chipotle pepper powder
* 1/8 tsp ground black pepper
* 1 bay leaf
* 3 cups water
* 1 can kidney beans, drained and rinsed
* 1 can black beans, drained and rinsed
* 1/4 cup tomato paste mixed with 3/4 cup water
* 1 Tbsp Worcestershire sauce
* 1/4 cup chopped cilantro
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Directions
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1. If the quinoa is not pre-rinsed, soak the quinoa for 15 minutes, then rinse thoroughly and drain well.
2. Heat the oil on medium-high in a Dutch oven or large soup pot. Add the celery, both bell peppers, and onion, and cook stirring for 3 to 5 minutes or until vegetables soften a little.
3. Add the jalapeno and garlic and cook for 1 minute.
4. Stir in the spices and herbs, and cook for 1 minute.
5. Add the water, beans, tomato sauce mixed with water and quinoa, bring to a boil, cover, and simmer 20 minutes or until quinoa is cooked.
6. Stir in Worcestershire sauce, taste and adjust for flavor.
7. Serve hot in big bowls and garnish with fresh cilantro.
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Story
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Quinoa is such a versatile food to cook with, you'll find it in all sorts of meals now. Growing up, chili with noodles was the standard in our family. This is a great healthy substitute for macaroni.
If you don't want the black beans (they do tend to turn any dish a bit blackish) you can use navy beans or cannellini beans or even pinto beans for a lighter color chili.
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