Sep 14, 2011 at 7:49 am #1279335
This chili recipe came about because my darling husband was craving quinoa. It didn’t matter that we’d had quinoa soup for two days before, he still wanted something else with quinoa. His love of my vegan quinoa dishes always surprises me. I grumbled lovingly, and headed to the kitchen to see what I could create without having to run to the market. This is the recipe that came out of my kitchen experiment. Use a whole jalapeño pepper if you like a little more heat.
Vegan and Gluten Free
Dehydration Time: 7–10 hours
Makes 6 large servings
1 tablespoon olive or avocado oil
1 medium onion, chopped
1 stalk celery, chopped
1/2 small jalapeño pepper, minced
½ cup red quinoa, rinsed and drained
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground ancho chili pepper*
1 teaspoon ground cumin
1 10-ounce can condensed tomato soup
½ cup vegetable stock or water
¾ cup canned tomatillos, diced
1 28-ounce can diced tomatoes
1 28-ounce can red kidney beans, drained and rinsed
1 19-ounce can black beans, drained and rinsed
1 19-ounce can chickpeas, drained and rinsed
2 tablespoons fresh lime juice
¼ cup fresh cilantro, coarsely chopped
Salt and pepper to taste
Add the oil to a large pot over medium heat. Sauté the onion and celery in the oil until softened. Put the quinoa in the pan and toast the seeds until they start to bounce in the pan. Add the jalapeño pepper, garlic, chili powder, ancho chili pepper, and cumin. Cook for 1 minute, then add the tomato soup and vegetable stock. Simmer for 10 minutes then add the tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste.
Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. Place on lined dehydrator trays and dry for 7 to 10 hours. Place the dried chili in a ziplock freezer bag along with the sticky note.
Add enough boiling water to the chili mix in a pot to equal the measurement on your sticky note. Do not add the water first or you will have too much liquid. Once rehydrated you might have to reheat the chili.
I used a piece of a whole dried ancho chili pepper and ground it to a powder with a coffee grinder that I use exclusively for spices.Oct 19, 2011 at 9:40 pm #1792808
Ah, chili. It's already that time of the year!
Looks delicious. Thanks for posting the recipe. Looking forward to giving it a try…Oct 20, 2011 at 7:06 am #1792894
I like this recipe but I would add more jalapenos and some crushed red pepper to it
We haven't been able to find red quinoa so we would use the reg quinoa we haveOct 24, 2011 at 8:00 pm #1794585
Thanks guys… generally when I make these things to my own tastes they are a lot spicier but I tend to tone it down a bit for the general public (and my kids).Oct 25, 2011 at 6:57 pm #1795032
Oh, I do like spicy!
Which ingredients (in what amounts) do I need to monkey with to make it spicier without ruining it?Oct 26, 2011 at 4:53 am #1795130
If it is heat you are looking for, up the jalapeño amount by 1/4 to 1/2 a pepper. The seeds are the hottest part of the pepper so I'd leave them out unless you like it very hot. The recipe as it sits has a little background heat but you could definitely kick it up.Oct 26, 2011 at 6:10 am #1795136
Will do. Thanks for that.
I was wondering, you wouldn't happen to have any Indian-themed quinoa recipes, would you? The first time I saw the chili recipe I thought with a few substitutions, a quinoa-based curry or biryani might be had…Oct 26, 2011 at 6:35 am #1795141
adding 1/2 of a jalapeno isn't going to do much to spice it up. Add a couple leaving the seeds and membrane inOct 26, 2011 at 6:57 am #1795147
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