Sunday, January 19, 2014
Quinoa Vegetarian Chili
I have wanted to try some vegetarian chilis and stumbled on this recipe from Midwest Living magazine. The recipe was for Quinoa Harvest Chili (from Brianne Jamerson of Indiana). I played with this a quite a bit and loved the way that it turned out. It thickened up nicely and you can easily eat this in a bowl by itself or over rice. I am not sure how it comes out with calories and fat, but I am sure that it is pretty healthy. There are only two tablespoons of oil and no meat. This does not taste like a vegetarian dish, which is really great. I cannot wait to make this for family.
Ingredients (8 servings)
2 Onions (medium), chopped
2 tbsp Olive oil
4 tsp Garlic, chopped (or 4 cloves)
2 (two) 15oz cans Black beans, rinsed and drained (see note)
2 Sweet potatoes (small or 1 large), peeled and cubed into 1/2" pieces
4oz Mushrooms (white or baby bella), sliced thin
1 28oz can Crushed tomatoes
4 cups Vegetable broth (you can use chicken broth if you want)
2 tbsp Chili powder
1 tbsp Cumin
1 tsp Oregano
1 tsp Cinnamon
1/2 tsp Kosher salt
1/4 tsp Black pepper
1 cup Quinoa, rinsed and drained
NOTE: If you are using dried black beans, you may replace the two cans with one cup off dried beans that are soaked overnight.
1. In a large Dutch oven or chili pot, heat the olive oil over medium heat. Add the onions and cook for 5 minutes.
2. Add the garlic and cook for an additional 1-2 minutes.
3. Stir in the black beans, diced sweet potatoes, mushrooms, crushed tomatoes, broth, chili powder, cumin, oregano, cinnamon, kosher salt and black pepper. Mix thoroughly. Bring to a boil and then cover. Reduce heat to a simmer (low) and cook for 10 minutes.
4. Stir in quinoa and bring to a boil. Once again, return cover to the pot and lower the heat to a simmer. Cook for an additional 25 minutes.