Thursday, October 21, 2010

Red Bean and Quinoa Chili

This was my entry in my neighborhood's Second Annual Chili Kick-Off. It was the only vegetarian entry the group, and was a huge hit theoretically because of the use of quinoa. But, as mentioned earlier, I did not win (or place, or show) with this entry. I'm convinced that, among the meat-eating crowd, no dish can compete with ones that features bacon.

Red Bean and Quinoa Chili
The Global Vegetarian

1 c quinoa, rinsed
2 c water
1 T canola oil
1 yellow onion, diced
1 green bell pepper, seeded and diced
1 c celery, sliced
1 carrot, peeled and diced
1 jalapeno, seeded and minced
2 tomatoes, cored and diced
2 15-oz cans red beans, drained (or, 1 1/2 c beans, dried, soaked overnight and cooked 90 min)
1 28-oz can crushed tomato
1 T chili powder
2 T parsley
1 T oregano, dried
2 tsp cumin
1/2 tsp pepper
1/2 tsp salt
4 scallions, chopped (opt)

In a medium saucepan, combine quinoa and water and cover.

Bring to a simmer over medium heat and book 15-20 minutes, until all of the liquid is absorbed. Remove from heat and let stand 10 minutes.

In a large saucepan, heat oil. Add onion, bell pepper, celery, carrot and jalapeno. Cook 5-6 minutes over medium heat, stirring frequently. Stir in the tomatoes and cook 3-4 minutes more. Stir in beans, crushed tomatoes and seasonings. Cook 25 minutes over low heat, stirring occasionally. Stir in the quinoa and cook 5 minutes more.

Ladle into bowls. Top with scallions. 

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