Spicy Quinoa Chili

I had originally planned to make chili a few weeks ago for Chili Night. I ended up not attending that event. Since then, I have been waiting for an opportunity to make chili. This is an old, well tried and tested recipe. I decided to make it with a slight twist.

Ingredients:

1 cup dry red kidney beans
1/4 cup Quinoa
1 Zucchini, chopped
1 Green Bell Pepper, chopped
1 Jalapeno (or two if can handle it) minced
1/2 Yellow Onion chopped
2 large tomatoes chopped
1-2 tsp cumin powder
1 tsp smoked paprika
1-2 tbsp oil
3-4 cups broth or water
salt to taste

Soak the kidney beans in some water for 8-10 hours. I typically soak them overnight for 20-24 hrs. I usually like to steam mine in a pressure cooker. You can replace with canned beans instead if you prefer. Set aside.

In a large pan or dutch oven, heat oil. Add chopped onion, minced jalapeno, and garlic and lightly fry for 1-2 minutes. Add chopped zucchini, bell pepper and tomato and continue frying. Season with salt, cumin and paprika.

Fry lightly for 5-6 minutes. Add kidney beans, and 1-2 cups water and bring to a boil. I usually add the steamed kidney beans along with the water used for steaming.

Reduce flame and simmer for about 2 hours on medium low flame. Rinse and cook Quinoa in about 1/2 cup or more water until cooked. Add to dutch oven and continue cooking for another 30-40 minutes.

Serve warm with some sour cream, pickled jalapeno, avocado and salsa. I usually like to pack some in a thermos for a hearty office day lunch.

Enjoy!

See Also

Vegetarian Chili
French Lentil Chili
Red Kidney Bean and Quinoa Soup

Toasted Quinoa with Red Kidney Bean & Vegetables

Ingredients:
1/2 cup quinoa
1/4 cup red kidney beans (cooked or canned)
1/2 cup orange or grapefruit juice
1/2 zucchini quartered and sliced
1 scallion slices
1 tsp fresh thyme
t tsp minced ginger
1/2 cup sliced bell peppers
6-8 cherry tomatoes sliced
1/2 tbsp rice wine vinegar
some grapefruit or orange wedges (optional)

Lightly toast the quinoa in a pan. Add 1 cup of water, orange or grapefruit juice, salt and cook the quinoa.

Meanwhile coat a large nonstick skillet with some cooking spray. Cook zucchini, scallions, ginger, tomatoes, thyme and  bell peppers. Stir in the quinoa and the cooked (or canned) red kidney beans. Stir in vinegar. Can season with some fresh ground black pepper. Top with orange or grapefruit wedges (optional)

Adapted from a recipe from Prevention Magazine. Replaced Shrimp with Red Kidney Beans.

Red Kidney Bean and Quinoa Soup

The  inspiration for this soup came from here. It was that time of the month to clean up the fridge, and fall (and winter) are perfect time to cook up new soups. Sipping warm spicy soup on a cold winter’s day is so soothing. It is the perfect lunch time meal with some rustic piece of bread.  And this one you can make as colorful as you like!

Ingredients:
1/2 cup rainbow quinoa (cooked per directions)
1 cup kidney beans (dry or use canned if you must)
tri-color peppers sliced
1 medium onion chopped
2-3 garlic cloves chopped
1 small zucchini sliced
2 carrots sliced
2-3 celery sticks sliced
1-2 tomatoes (or use canned if you must) chopped
1 cup fresh spinach chopped
some fresh basil chopped
1-2 bay leaves
1 tsp dried thyme
3-4 cups water or broth
juice of 1 lemon
salt and black pepper to taste
red crushed pepper

If using dry kidney beans, soak overnight or for 8-10 hrs. Rinse and cook kidney beans in two cups of water. I usually cook mine in a pressure cooker. Set aside.

Heat 1-2 tbsp olive oil in a large pan. Lightly fry onion and garlic. Add rest of the vegetables except spinach and lightly cook. Add broth or water and bring to boil. Reduce flame to medium low and continue cooking. Add bay leaves, chopped basil, thyme, red crushed pepper, lemon juice, salt and pepper to taste. Add the cooked kidney beans and cook on medium low for 30-40 minutes. Add  spinach and continue cooking for 5-10 minutes.

Meanwhile bring 1 cup water to boil in a separate pan. Add rainbow quinoa and cook. Add the cooked quinoa to the soup and serve hot.

Vegetarian Chilli

Soups… Soups.. Soups can’t get enough of them!

This recipe came to me after passing through several people and several variations. And naturally I had my own improvisations to it.

Ingredients:
1/2 onion chopped
2-3 garlic cloves chopped
1 bell pepper cubed into small pieces
1 zucchini cubed into small pieces
2 large tomatoes chopped
1 cup of kidney beans
3-4 table spoons olive oil
1 minced jalapeno
1 tsp salt or as needed
1 tsp paprika
1/2 tsp cumin powder
a few crushed pepper flakes if desired (optional)


Soak dry kidney beans overnight in some water. Precook kidney beans preferably in a pressure cooker for speed.

In a large pot add oil and saute onion, and garlic until lightly brown. Add bell pepper, jalapeno and zucchini  and toss. Add tomatoes, salt to taste, cumin powder, paprika and crushed pepper flakes. Mix well. Finally add cooked kidney beans. Cook on low flame for two hours. Makes 4 servings.

Serve with some sour cream or yogurt and jalapeno.

(Recipe passed on to me by Pavani)