Thursday, November 30, 2017

Quinoa Blackbean Chili (vegetarian)

We are SO enjoying this fall
with the changing colors and cool temperatures.
Having been in Florida for the past forty plus autumns,
it's so refreshing to experience the world the way Nature intended it.

One of the best things about cool evenings is being able to eat 
warm, comforting foods.
Here's a twist on chili that I fixed last week.
Since I don't eat meat,
I often use beans as a stand-in for beef or poultry,
although you could certainly add those to this dish.
Rice is usually a staple with chili,
but this time it was paired with quinoa
and the results were fantastic!
We were out of of chili powder (how did that happen?),
so I substituted cayenne pepper instead.
Beans are cooked ahead and placed in the freezer
for just these types of meals.
Here's the way we do it.
This could easily be made in the crockpot,
but I cooked it in a soup pot on the stove and let it simmer for a while.
Mmmm, mmmmm!

Quinoa Blackbean Chili

1 C cooked black beans
2 t olive oil
4 carrots, sliced 
1/2 onion, diced
cayenne pepper
salt to taste
3-4 C homemade veggie stock
1/2 C quinoa 

On medium heat, drizzle olive oil in medium sauce pan.
Add veggies and saute about 5-6 minutes.
Add spices, then beans and stock.
Let simmer on low (mostly covered) for at least 30 minutes.
Add quinoa and continue simmering another 10-20 minutes.
(The longer the quinoa simmers, the thicker your stew will be.)
Adjust salt to taste.

Homemade Vegetable Broth
Easy Beans
Barbecued Lentils
White Bean Ragout
Ever Heard of Quinoa?

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