Quinoa and Black Bean Chili
Posted: Fri Nov 13, 2020 7:01 pmFiery Quinoa and Black Bean Chili
October 26, 2020
One of our favorite soups at Sweet Tomatoes/Souplantation was one they called Fiery Quinoa and Black Bean Chili. I liked adding some baked sweet potato. This is my version of that soup. RIP ST.
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1/4 c. finely chopped red bell pepper
1 t. cumin seed
28 oz. can ground tomatoes
5 c. water
½ t. ground cumin
1 ½ t. ground chipotle
1 T. dark brown sugar
1 c. quinoa, rinsed and drained
2 large sweet potatoes, ½" dice, about 4 cups
2 cans black beans (3 c. cooked), rinsed and drained
2 medium zucchini, ½” dice, about 3cups
2-3 ears of corn, stripped, about 2 heaping cups
Cilantro, to taste, be generous
lime juice, to taste
salt and pepper to taste
Saute onion, garlic, celery, and bell pepper with cumin seed and a little water until soft.
Add tomatoes, water, ground cumin, chipotle, and brown sugar and stir well.
Add sweet potatoes and quinoa and stir well.
Bring to boil, cover and lower heat. Set timer for 20-25 minutes.
Add black beans when timer reaches 15 minutes.
Add zucchini when timer reaches 10 minutes.
Add corn when timer reaches 3 minutes.
Add salt and pepper to taste.
Add cilantro and lime juice just before serving.
Remove from heat when timer zeros. If time permits, allow to rest.
Serve with hot corn bread.
This thickens upon sitting. It may be necessary to add more water and/or adjust seasonings when reheating. If dividing the recipe for planned leftovers, do so before the addition of the cilantro and lime juice, so they are fresh and bright.
October 26, 2020
One of our favorite soups at Sweet Tomatoes/Souplantation was one they called Fiery Quinoa and Black Bean Chili. I liked adding some baked sweet potato. This is my version of that soup. RIP ST.
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1/4 c. finely chopped red bell pepper
1 t. cumin seed
28 oz. can ground tomatoes
5 c. water
½ t. ground cumin
1 ½ t. ground chipotle
1 T. dark brown sugar
1 c. quinoa, rinsed and drained
2 large sweet potatoes, ½" dice, about 4 cups
2 cans black beans (3 c. cooked), rinsed and drained
2 medium zucchini, ½” dice, about 3cups
2-3 ears of corn, stripped, about 2 heaping cups
Cilantro, to taste, be generous
lime juice, to taste
salt and pepper to taste
Saute onion, garlic, celery, and bell pepper with cumin seed and a little water until soft.
Add tomatoes, water, ground cumin, chipotle, and brown sugar and stir well.
Add sweet potatoes and quinoa and stir well.
Bring to boil, cover and lower heat. Set timer for 20-25 minutes.
Add black beans when timer reaches 15 minutes.
Add zucchini when timer reaches 10 minutes.
Add corn when timer reaches 3 minutes.
Add salt and pepper to taste.
Add cilantro and lime juice just before serving.
Remove from heat when timer zeros. If time permits, allow to rest.
Serve with hot corn bread.
This thickens upon sitting. It may be necessary to add more water and/or adjust seasonings when reheating. If dividing the recipe for planned leftovers, do so before the addition of the cilantro and lime juice, so they are fresh and bright.