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Tuesday, January 13, 2009

Quinoa Chili

I was looking for something different and at the same time healthy in a comfort food, so I decided to work on chili (yes, I was really craving a huge plate of mac & cheese). I added a huge nutritional boost by adding Quinoa. Please give it a try and don't point it out to anyone before they try it).

2 teaspoons olive oil
1 medium sweet onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
3 teaspoons ground cumin
1 teaspoon coriander
2 teaspoons dried oregano
1.5 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
2 can organic dark red kidney beans, undrained
1 can organic black beans, undrained
1.5 cups frozen corn kernels
28 oz. can organic no-salt-added diced tomatoes
Cooked quinoa (see post below)-try a cup and then add more if you wish.
Cilantro, chopped
1. Heat oil in Dutch oven/large pot over medium-high heat. Add onion and peppers and cook for 5 minutes.
2. Turn the heat to medium, add the garlic and the next 4 ingredients and cook for another 2 minutes.
3. Turn heat to high and add the remainder of the ingredients, allow to come to a boil, stirring frequently.
4. Finally, lower the heat and simmer for the next 2-3 hours, continuing to stir and taste to adjust seasoning periodically. Stir in Quinoa and chopped cilantro and mix.
Go start the fireplace, put on your PJ's and slippers, and curl up under a blanket with the bowl of chili. Your body and mind will thank you.


Janina said...

I am SO going to try this!!! I JUST discovered Quinoa and I liked it. I found it in Eating Clean magazine. I'll report back after I make this recipe. I love chili!

Jennifer said...

I would greatly appreciate your feedback and would also love to take a peek of the magazine when we meet up as I was thinking of getting it myself.

Davnet said...

Hi Jennifer
I made the Quinoa Chili last night. It was excellent! I had mine over brown rice for some extra nutrition. Also, because I'm lazy and didn't want to wash another pot I just added about half a cup of uncooked quinoa and a cup of water to the chili as it was simmering. Since quinoa cooks so fast it worked perfectly! Looking forward to having the leftovers for lunch!

Janina said...

I made this for the 2nd time tonight :-) I do add some dried pepper flakes because we like it HOT in our house!!! I have used Woodstock frozen tri-color peppers. I just cut them up frozen and throw them in the pot. I still laugh by not rinsing the beans!

RunningBetty said...

has anyone tried it in a crock pot yet? Just throw it all in?

Jennifer said...

Hi Betty: My son's preschool teacher said she did throw all of this into a crock pot (uncooked quinoa included) and it turned out great. You may need to add a bit more liquid though.

Chow and Chatter said...

wow great recipe Jenn love it

Lisa Spector said...

sooo making this. Yum! I'm the local Quinoa pusher so I'll add this to my list. ;)
Thanks for sharing!

Rachel said...

This sounds fantastic! A veg chili with whole grains? Yes, please.

Anne said...

Oh my gosh, this looks incredible! I love the fact you used quinoa. I can't wait to make this :) Thanks!

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