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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I came across this recipe for Quinoa Chili in the Toronto Star, it comes from Toronto author Judith Finlayson's; The Complete Whole Grains Cookbook. I have been looking for a chili recipe with this supergrain for some time. Read more . Most whole grains soak up liquid if left to sit, so you may need to add extra stock/water if reheating. Ingredients:
1 tbsp olive oil |
2 yellow onions, diced |
2 stalks celery, diced |
2 carrots, peeled, diced |
1 red bell pepper, seeded, diced |
4 cloves garlic, minced |
2 tbsp chili powder, such as ancho or chipotle |
1 tbsp pureed chipotle peppers packed in adobo sauce |
28-oz(796-ml) can diced tomatoes with juices |
2 cups vegetable stock |
salt & freshly ground pepper |
1 cup quinoa, rinsed well |
14 oz (398 ml) can pinto beans |
1 cup corn kernels |
Directions:
1. In large, deep saucepan, heat oil over medium. Add onion, celery, carrots, bell pepper & garlic. Cook stirring, until vegetables are softened, about 7 minutes. Add chili powder & chipotles. Cook stirring, 1 minute.
2. Add tomatoes with juices & stock. Bring to boil. Season to taste with salt & pepper. Add quinoa, beans and corn. cook stirring until mixture returns to boil. Reduce heat to low and simmer until quinoa is tender about 25 minutes.
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