I can pretty much guarantee that you won’t miss the beef in this chili. I know, that’s a pretty bold statement, but it’s got so much depth to the flavour that you might not miss the meat. And if you’re vegetarian, well then you’ll be celebrating! I served this one with a bit of avocado on top, and some corn bread on the side. Yum! A little plain yogurt and cilantro would also be great.
This recipe is from the Vancouver Sun’s Six O’Clock Solutions cookbook. I’ve just made a few alterations like substituting olive oil for vegetable oil, using red instead of green peppers, quinoa instead of bulgur, and I added some grated carrot. I also let it cook a lot longer than the recipe suggests, as I believe a slow-cooked chili is a tastier chili. But if you’re in a hurry, go ahead and cut the cooking time.
What you need:
1 tablespoon olive oil
2 large sweet onions, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 red bell peppers, chopped
1-2 grated carrots
3 garlic cloves, minced
3 tablespoons cocoa powder
1 – 795 mL can chopped tomatoes, with liquid
1/2 cup water
1 – 398mL can kidney beans, drained and rinsed
1- 398 mL can black beans, drained and rinsed
1/2 cup quinoa
1 can sweet corn
salt and pepper
What you do:
1. Heat the oil in a large pot on medium heat, then add the onions and saute until translucent.
2. Add the red peppers, garlic, chili powder, cumin and cayenne and stir for another minute or so.
3. Add the cocoa, tomatoes, carrots, water and beans and bring to a boil. Lower the heat to a simmer and cook for half and hour to and hour. (here is where you can do a shortcut if you’re in a hurry – just add the quinoa now and let it cook for about 15 minutes)
4. Add the quinoa and cook for 15 minutes, or until the grains are tender.
5. Add the corn, and salt and pepper to taste. Enjoy! And enjoy the leftovers!