5 Pepper Quinoa Chili
Cook 1 cup quinoa in water and set aside
Chop:
1 onion, 4 or more cloves garlic, 1 each green and red bell pepper, 1 or 2 zucchini, 1/4 cup cilantro
Mince:
1 jalapeno pepper
1-2 T. chipotle in adobo
Remove the kernels from one ear of fresh corn
Saute onion in vegetable broth or olive oil, add garlic, 1 T. chili powder and 1 T. cumin, stir for 1 minute.
Add 28 ounces crushed tomatoes and about 1 1/2 cups black beans (rinsed and drained if canned), 2 cups vegetable broth, the remainder of the chopped vegetables and the corn, and 1 t. dried oregano, fresh ground sea salt and fresh ground black pepper to taste. Bring to simmer, reduce heat, simmer for about 20 minutes. Stir in the quinoa, reheat, and add 1/4 cup or more cilantro.
Cook 1 cup quinoa in water and set aside
Chop:
1 onion, 4 or more cloves garlic, 1 each green and red bell pepper, 1 or 2 zucchini, 1/4 cup cilantro
Mince:
1 jalapeno pepper
1-2 T. chipotle in adobo
Remove the kernels from one ear of fresh corn
Saute onion in vegetable broth or olive oil, add garlic, 1 T. chili powder and 1 T. cumin, stir for 1 minute.
Add 28 ounces crushed tomatoes and about 1 1/2 cups black beans (rinsed and drained if canned), 2 cups vegetable broth, the remainder of the chopped vegetables and the corn, and 1 t. dried oregano, fresh ground sea salt and fresh ground black pepper to taste. Bring to simmer, reduce heat, simmer for about 20 minutes. Stir in the quinoa, reheat, and add 1/4 cup or more cilantro.
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