Posted on December 18, 2012
Winter has arrived full force up here, with a wet blanket of fresh snow and ice storms bringing bus cancellations and days at home. With the chill in the air definitely comes the craving for hot, filling meals and one that the whole family loves is our quinoa chilli!
I first discovered this recipe when Kea was a baby and I bought a copy of Feeding the Whole Family. I’ve made it hundreds of times since, and have adapted it to our families tastes here and there and find it tastes differently each time I make it!!! For this batch, this is how I made it:
2/3 cup quinoa (I soak the quinoa with a bit of salt in water for 12-24 hours before using)
2 cans beans (kidney and navy, though black beans also work well)
2 tsp extra-virgin olive oil
1 medium onion, chopped
1 tsp sea salt
1-2 large peppers (I like red, orange or yellow to add colour – and sometimes add carrots or cauliflower at this point too)
2 cloves garlic
2 tsp cumin
1 tsp oregano
1 cup fresh or frozen green peas (can use corn)
2 cups organic tomato sauce
1 cup water
- Heat the olive oil over medium heat in a large pot. Add onion and salt and stir for a few minutes while they soften. Then add peppers (and other vegetables at this point), crushed garlic and spices. Saute for 5-10 minutes.
- Add rinsed quinoa and stir for a few minutes. Then add frozen peas, tomato sauce and water. Simmer together for 20 minutes.
- Add beans to other ingredients, and simmer for another 10 minutes or so. The quinoa should be cracked open and vegetables soft.
- Sometimes I find I need to add a bit more tomato sauce and water when re-heating this chili the next day, and it’s super delicious over over a bed of steamed kale, over baked potatoes or with a piece of garlic rye toast – YUM!!!