Tuesday, March 16, 2010

Bean and Butternut Chili with Quinoa

Go here for more pics and full description. Great vegan/vegetarian website. I'm sure you'll see more from them in the future. My husband ran across them in a PA magazine.

1 large red onion, chopped
3 large carrots, cut into 1/2-inch rounds
2 ribs celery, chopped
1 red bell pepper, cubed

2 cups butternut squash (or sweet potato) cubed, about 1 medium squash
3 cloves garlic, minced
2 t. cumin
2 t. chili powder
1/2 - 1 t. red pepper flakes
1/2 t. dried basil
1/2 t. dried cilantro/coriander

1/3 cup drinkable red wine
1 heaping tablespoons tomato paste

25 oz. (1 large can) kidney beans, drained and rinsed
15 oz. (1 can) black or pinto beans, drained and rinsed
28 oz. (1 large can) tomatoes (one big can, preferably whole San Marzano tomatoes)
16 oz. (2 cups) vegetable stock (half a box)
1/2 c. quinoa (or millet)

2 T. red wine vinegar
Salt & pepper, to taste
Fresh chopped cilantro &/or basil

1. In a large dutch oven or heavy-bottomed pan, saute the onion, carrot, celery, and red bell pepper in olive oil until the vegetables begin to brown.

2. Add the cubed butternut squash, garlic, tomato paste, and spices. Saute for a minute or two, being careful not to let the garlic burn.

3. Add the red wine to deglaze the pan, scraping up any bits that might have stuck to the bottom.

4. Stir in the beans, canned tomato, and stock. Cover and bring to a boil.

5. Simmer on low for about an hour. Stir in the quinoa, cover again, and continue to cook over a very low flame for as long as you can wait. The longer the better... all day! (The quinoa will absorb some liquid and thicken the chili.)

6. Stir in the vinegar and lots of fresh chopped cilantro (or basil). Serve with a hunk of crusty bread!

PS-I left out the red wine, and used cilantro. It was to die for!!

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