Tuesday, April 1, 2014

Black Bean and Quinoa Chili

It's warming up in Wisconsin but not enough so that chili doesn't sound appetizing yet. Black Bean and Quinoa Chili is perfect for this in between weather we are having. It's yummy and warm but not too hearty so this will still be delicious throughout the spring season, and it's fairly quick and easy to make.

Black Bean and Quinoa Chili

  • 1 cup quinoa
  • 2 cups stock...I used a homemade chicken stock but a vegetable stock will work well too for vegetarians
  • 1 Tbs vegetable oil
  • 1 diced onion
  • 1 diced shallot
  • 1 chopped carrot
  • 1 chopped celery stalk
  • 4 cloves diced garlic
  • 2 cans black beans
  • 1 can corn
  • 1 can diced tomatoes
  • 1 small can of tomato paste
  • 1 Tbs cumin
  • 1 Tbs chili pepper
  • salt and pepper to taste
  • Using your stock prepare your quinoa and set aside
  • in a separate pot warm your vegetable oil and stir in your onion, shallot, garlic, carrot and celery
  • once your vegetables are soft add the all canned ingredients and seasoning
  • reduce the mixture to a simmer and cover for about 20 minutes
  • in the last 5 minuets add your prepared quinoa 
  • serve warm
I served mine with cornbread and topped it with a Mexican blend of cheese, fresh cilantro would have been good too. I was out of peppers or they would have also been added. This recipe was full of flavor and texture and was mild enough that the kids happily gobbled it up. We ate half of it and froze the rest for after I have the baby. I am trying to make a food hoard in the freezer of prepared meals so things are easier when the baby is here.


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