On Saturday I was looking through the fridge to see what leftovers would work for dinner. I noticed that we had lots of cooked quinoa and black beans in the fridge and lots of garden veggies needing to be used.
I have tried a few versions of Quinoa Chili where you add the uncooked quinoa. My experience has been that either the quinoa wasn't all the way cooked and a bit crunchy or that it had cooked so long (when I tried it in the crock pot) that it was basically mush.
So I had been thinking about just adding it precooked right at the end.....when I saw the leftovers in my fridge I knew it was a good time to give it a try. When my teenage boy and husband had 4 or more helpings and the rest of us ate it up too I figured I had better hurry and write it down before I forgot what I did.
For sure a recipe we will be making a lot when cold weather sets in. A great way to use up those leftovers!
1 small onion, chopped
1 green bell pepper, chopped
1 anaheim and/or jalapeno pepper, chopped
1 large carrot, grated or sliced
1 small zucchini, coarsely chopped (optional)
1 1/2 cups corn
4 cups cooked black beans rinsed and drained
2-3 Tablespoons chili powder
2 teaspoons cumin
2 cloves garlic, minced
1 Tablespoon Sucanat (optional)
1 cinnamon stick
2-3 teaspoons Real Salt or to taste
pepper to taste
1 can diced tomatoes, or fresh chopped (may need to add more broth)
3 cups vegetable broth (3 cups water with 2 teaspoons Broth Powder)
6 leaves of kale, thinly sliced stems removed
4 cups COOKED quinoa
Juice of 1 lime
Cilantro chopped for garnish (optional)
In a large pot lightly saute onion, peppers and carrots. Add corn, beans and seasonings, vegetable broth and diced tomatoes. Bring to a good simmer stir in the kale and quinoa just until the kale is barely cooked the the quinoa is warm. Stir in the lime juice. Remove the cinnamon stick before serving. Garnish with Cheezy Sauce and cilantro if desired.