Thursday, July 2, 2009

Black Bean & Quinoa Chili

Before we got our CSA vegetables this week we made this chili. We had some leftover vegetables from grilling over the weekend and my mom had given me the quinoa a few weeks ago, so this was a quick weeknight meal since we already had everything on hand.

Black Bean &amp Quiona Chili

1 cup quinoa (rinsed)
2 cups water
1 tablespoon oil
1 onion (chopped)
4 cloves garlic (chopped)
1 jalapeno pepper (chopped)
1 tablespoon chili powder
1 tablespoon cumin
2 14.5 ounce cans diced tomatoes
1 19 ounce can black beans (drained and rinsed)
1 yellow bell pepper (cut into bit sized pieces)
1 red bell pepper (cut into bit sized pieces)
1/2 eggplant (cut into bit sized pieces, optional)
1 tablespoon chipotle chili in adobo sauce (chopped)
1 teaspoon dried oregano
salt and pepper to taste
1 cup corn (fresh, frozen or canned)
1 handful cilantro (chopped)

green onions and sour cream for garnish

Directions: Simmer the quinoa in the water until absorbed, about 20 minutes. Heat the oil in a pan. Add the onions and saute until tender, about 3-5 minutes. Add the garlic, chili powder and cumin and saute until fragrant, about 1 minutes. Add the tomatoes, beans, peppers, eggplant, chipotle, oregano, salt and pepper and simmer for 20 minutes. Add the quinoa and corn and simmer for 5 minutes. Remove from the heat and stir in the cilantro.

Adapted From: Closet Cooking

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