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Thursday, November 14, 2013

vegetarian qunioa chili

during the past few months, we have made a conscious effort to limit our meat consumption.  don't worry, we're not turning vegetarian.  (i love chicken parm and a good cheeseburger from time to time, so there is no way i could ever go completely meat free.)  however, we do try to limit eating meat to only one or two times per week.  overall, i have to admit that i feel much better because of it.

lately, we have been finding a ton of vegetarian recipes as substitutes to some of our favorite meat dishes.  recently, we made this vegetarian chili and we both agreed that it was one of the best chili recipes that we have ever had.  this chili substitutes quinoa for ground beef, and i absolutely promise that you won't even miss the beef.  the quinoa mimics the texture of the ground beef in the chili, and it is absolutely delicious!

for sure, this recipe is going to become a staple in our house.  we can't wait to make it again.  it is the perfect recipe to throw together during the cold weather months.

we made a batch of this chili and had it for dinner all week.  (we love leftovers!)  we made a big pan of homemade cornbread to serve with the chili too.  chili and cornbread . . . now, there's a match made in heaven!

vegetarian quinoa chili
prep time: 10-15 minutes
cooking time: 60 minutes
yields: 8 servings
adapted from cooking classy

1 cup dry quinoa
4 cups water (divided)
1 tablespoon extra virgin olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1 can (1 lb. 12 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1 tablespoon dried cilantro
2 tablespoons cocoa powder
1 teaspoon granulated sugar
salt and ground black pepper to taste
1 can (15 oz.) dark red kidney beans, drained and rinsed
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) sweet corn, drained and rinsed
juice of 1/2 lime

rinse the quinoa well in a strainer.  combine the quinoa and 2 1/2 cups of water in a saucepan and bring the water to a boil.  cover the saucepan and allow it to simmer for 15-20 minutes, or until the water is absorbed and the quinoa is light and fluffy.  set aside.

heat olive oil in a large pot over medium-high heat.  add the onion and saute until tender (about 3-4 minutes).  add the garlic and saute for 1 minute.  add the diced tomatoes, tomato sauce, spices, sugar, and 1 1/2 cups of water.  stir to combine.  bring the mixture to a boil and then reduce the heat to a simmer.  mix in the cooked quinoa and allow the mixture to simmer for 30 minutes.  stir in the beans, corn, and lime juice, and cook until heated through.  serve warm, plain or topped with sour cream and/or shredded cheddar cheese, and with cornbread.

love, laurie

1 comment:

ma pa camlet said...

That looks very good. I really like quinoa. I recently substitued it for buglar wheat in tabbouleh and it was better. I love the crunch. You would probably like the Moroccan Stew that I make with chick peas. Kind of resembles pasta fagioli.