Adapted by Laurie, from ‘How to Cook Everything Vegetarian’, by Mark Bittman
Here quinoa takes the place of ground meat, providing body and thickening power. The preparation and cooking are relatively fast and, like most stews, this will taste better the next day.
All sorts of vegetables can be incorporated: corn kernels; chopped zucchini, squash, carrots, celery, and more. Add them in Step 2.
INGREDIENTS
2 T olive oil
1 onion, chopped
2 bell peppers (any color), cored, seeded, and chopped
2 T minced garlic
3 T tomato paste
2-4 cascabel, guajillo, ancho, or other dried red chiles, soaked, cleaned, and chopped*
3 cups chopped, ripe tomatoes (about 2 pounds) or canned tomatoes (whole or chopped; don’t bother to drain)
2 cups vegetable stock, or water, or a combination
2 T chili powder
Salt and Pepper
1 can kidney beans, drained
1 cup quinoa
2 cups water
Sliced scallions, chopped fresh cilantro, grated Monterey Jack or cheddar cheese, and sour cream for garnish
DIRECTIONS
Clean and rinse quinoa. Put in a pot, add 2 cups of water and a pinch of salt. Cover and bring to a boil. Reduce heat to low and cook for 15-20 minutes. *Quinoa can be added to the chili at any point once cooked depending on the amount of flavor that is desired.
Put the oil in a large pot over medium-high heat. When it’s hot, add the onions, bell peppers, and garlic. Cook, stirring occasionally, until the onions are soft, 3-5 minutes. Stir in the tomato paste until it’s evenly distributed and begins to color, another minute or 2. Add the chiles*, tomato, stock, chili powder, and a good sprinkle of salt and pepper.
Bring to a boil, then turn the heat down so the mixture bubbles gently. Add the can of kidney beans and quinoa and stir to mix. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Garnish as you like and serve hot. Or cover and store in the refrigerator for up to 3 days before reheating gently.