I have a son who eats all beans and a daughter who will only eat black beans. This recipe, which boasts only black beans, was super easy. Everything -- the chili and quinoa -- is cooked in one pot. It's especially appealing to serve by putting out tortilla strips, pumpkin seeds, shredded cheese, sliced avocado and sour cream so everyone can craft his or her own chili dish. So heathy and heart-warming.
We usually serve this as a healthy vegan alternative during the Superbowl.
1 red bell pepper, seeded and chopped small
1 cup carrots, chopped
1 yellow onion, chopped
1/4 tsp (or less depending on taste) chili powder, coriander, cumin and smoked or sweet paprika
1 cup uncooked rainbow quinoa
2.5 cups cooked black beans (or two cans)
1 cup tomatoes, diced
juice of 2 limes
2 TBSP avocado oil (or any oil that can withstand high heat)
1/2 cup cilantro, chopped
Accompaniments to the chili --
Fresh cilantro, chopped
Shredded Mexican cheese blend
Sour cream
Roasted pumpkin seeds
Tortilla chips
Avocado, sliced
Add 2 TBSP of oil to a large pot over medium heat. When oil is hot, add the onion, bell pepper and carrots. Season with salt, and cook, stirring occasionally, until the vegetables soften and start to brown, about 5 minutes. Stir in all the spices and cook until fragrant, about one minute.
Add the quinoa, black beans, tomatoes, and 4 cups of water to the pot and season with salt and pepper. Bring to a boil, reduce to a simmer then cover, stirring once or twice, until the quinoa is tender and the chili is thickened, about 20 to 30 minutes.
While the chili is cooking, juice the limes and chop the cilantro.
Remove the chili from the heat, stir in the lime juice and half the cilantro, and season to taste with salt and pepper.
Serve with the accompaniments.
This dish is vegan and gluten-free.
For the carnivore -- Though you shouldn't need to this hearty vegan dish, you can add in chopped meat.
Heat 2 TBSP vegetable oil in a separate pan. Crumble 3 to 6 ounces (for one to two servings) into pan when hot. Cook until slightly brown, maybe 8 minutes, then drain excess fat and combine meat in chili version for the carnivore.