Wednesday, January 8, 2014

Quinoa Chili

I promise I'll stop saying this soon, but it's really cold here. And it snowed last week, so I thought in honor of that, I'd make some chili. When I lived with a roommate (Milton's Aunt Liz), we always made sloppy joe's and cinnamon rolls when it snowed. Now that I live with Milty only, I make chili. It's just so lovely and warming on a cold, winter night.

The best thing about chili, in my opinion, is that I almost always have everything I need to make it on hand. Sometimes I have to get an extra can of beans or two, but most things are pantry staples. I pinned this recipe for Quinoa Chili a while back and had most of the things I needed to make it on hand, so I used it as a guide. It turned out great. 

Making this chili also gave me an excuse to use my new favorite kitchen toy, THE STAUB.  For those of you who know, Staub is a brand of amazing cooking ware.  I wanted a dutch oven for Christmas, and had always had my heart set on a Le Creuset, but my lovely parents read an article about Staub and said I should check it out.  We went to Sur la Table and my new BFF Jenn told me all about them and I was sold.  This chili was the first thing I made in it, and I must say that it heats much more evenly.  So far, I love it.

Quinoa Chili  - Adapted from Classy Cooking

  • 2 cups cooked quinoa
  • 1 Tbsp extra virgin olive oil
  • 1 large yellow onion, diced (1 3/4 cup)
  • 4 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 1/2 - 2 cups vegetable broth
  • 2 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp cocoa powder
  • 1 1/2 tsp paprika
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper, or to taste (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 (28 oz) cans kidney beans, drained and rinsed 
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups fresh or frozen corn
  • Juice of 1 lime

First, if you don't have leftover quinoa, you'll need to cook some.  It's pretty easy, just follow the directions on the back of the box. 

Then, heat the olive oil in your pot.  Add the onion and soften, should take about 5-7 minutes.  Then, add the garlic and cook for 30 seconds, until fragrant.  

Add tomatoes, quinoa, water, and spices, then season with salt and pepper.  I also added about half a bottle of beer.  Give is a little something extra.  Have Milton photobomb for you.  

Bring to a boil, then turn down to a simmer for 30 minutes. 

Add in the corn, beans, and lime juice.  Cook for another 15ish minutes, until all the ingredients are heated through. 

Serve topped with sour cream/greek yogurt and cheese.  Or slather on top of a potato.  Or make some fries and put it on that.  Add avocado.  Make Frito Pie (if you're not sure what that is, it's basically making tacos in a bag of Frito's and it's amazing).  The possibilities are endless. 

As with many soups and stews, this tastes better on the second day.  Which is good because it makes a ton. Not to worry, just freeze some and pull out of the freezer for game day, a random party, or just because it's cold. 

Question of the Day:

What's your favorite chili topping? 

1 comment:

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