Forum Index » Food, Hydration, and Nutrition » Speaking of Chili - Quinoa and Bean Chili with Tomatillos


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Laurie Ann March
(Laurie_Ann) - F

Locale: Ontario, Canada
Speaking of Chili - Quinoa and Bean Chili with Tomatillos on 09/14/2011 08:49:42 MDT Print View

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

At Home
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.

At Camp
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.

Note
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.

Edited by Laurie_Ann on 09/14/2011 09:08:56 MDT.

Chris Jones
(NightMarcher) - F
Re: Quinoa and Bean Chili with Tomatillos on 10/19/2011 22:40:25 MDT Print View

Ah, chili. It's already that time of the year!

Looks delicious. Thanks for posting the recipe. Looking forward to giving it a try...

Eddy Walker
(Ewker) - M

Locale: southeast
Re: Speaking of Chili - Quinoa and Bean Chili with Tomatillos on 10/20/2011 08:06:22 MDT Print View

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 have

Laurie Ann March
(Laurie_Ann) - F

Locale: Ontario, Canada
chili days on 10/24/2011 21:00:26 MDT Print View

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).

Chris Jones
(NightMarcher) - F
Re: Quinoa and Bean Chili with Tomatillos on 10/25/2011 19:57:37 MDT Print View

Oh, I do like spicy!

Which ingredients (in what amounts) do I need to monkey with to make it spicier without ruining it?

Edited by NightMarcher on 10/25/2011 19:58:09 MDT.

Laurie Ann March
(Laurie_Ann) - F

Locale: Ontario, Canada
spice it up on 10/26/2011 05:53:34 MDT Print View

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.

Chris Jones
(NightMarcher) - F
Spicy indeed on 10/26/2011 07:10:35 MDT Print View

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...

Eddy Walker
(Ewker) - M

Locale: southeast
Re: spice it up on 10/26/2011 07:35:06 MDT Print View

adding 1/2 of a jalapeno isn't going to do much to spice it up. Add a couple leaving the seeds and membrane in

Laurie Ann March
(Laurie_Ann) - F

Locale: Ontario, Canada
Indian based quinoa recipes on 10/26/2011 07:57:08 MDT Print View

I just posted this one here...

Red Quinoa and Curried Lentil Stew

Edited by Laurie_Ann on 10/26/2011 08:04:28 MDT.