Cooking from scratch is healthy, fun, and self-empowering. You decide what ingredients to use. My recipes feature lots of vegetables, spices, beans, whole grains, tofu, baked goods and desserts. All so tasty you won’t miss the meat, eggs or dairy. I do try to keep it healthy. I veer off-topic from time to time for reviews and things that catch my interest.
Saturday, November 19, 2011
Spicy Pinto Bean and Quinoa Chili
I got a hankering for a pot of chili the other night. It really doesn't take all that long to throw together. You could add more veggies of your choice. I found myself wishing I had some zucchini. Next time! I was going to add some Ortega peppers but it would have made it too hot. A word of caution: add half the chili powder, taste and adjust. You want your spiciness "just so."
Spicy Pinto Bean & Quinoa Chili
Ingredients
1 TB olive oil
1/2 onion, chopped
1-2 carrots, chopped
-----
3-4 minced garlic cloves
1/2 bell pepper, chopped, your choice of color
-----
1 TB chili powder*
1 tsp cumin
1/2 tsp smoked paprika
1 tsp dried oregano flakes
1/2 tsp salt (optional)
1/4 tsp black pepper
-----
1 15 oz can diced tomatoes
1 oz can tomato sauce
1 cup vegetable broth
1 15 oz. can of pinto beans, rinsed and drained
1/2 cup frozen corn
1 cup cooked quinoa**
Directions
Saute onions and carrots in a bit of oil until onion is limp and translucent. Add garlic and bell pepper and saute for several minutes. Add spices and cook for a minute. Add some broth to de-glaze the pan. I actually used a bit of wine. Add rest of ingredients and cook for about 10-15 minutes until good and hot.
*I really like Summit Spice Susitna Blend chili powder. If you use it, be warned, it's on the hot side.
**I make quinoa in my rice cooker, cool it and divvy it out into 1/2 cup increments to freeze.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment