QUINOA AND ROASTED PEPPER CHILI ENJOY DAN:

       QUINOA AND ROASTED PEPPER CHILI by CHEF DAN:

Serves 6-8

INGREDIENTS:

1-EACH red, green yellow bell pepper roasted

2 poblano pepper, roasted

2 garlic cloves

1 onion

1-teaspoon EACH smoked paprika and turmeric

2 tablespoon olive oil

1- (14.5 Oz) can black beans, drained and rinsed

1- (15.5 Oz) can chili beans, rinsed and drained

2-(14.5 Oz) can tomato sauce

2-(14.5 Oz) can fir roasted diced tomatoes, with chipotles, undrained

1-(10,5 Oz) can red enchilada sauce

4 tablespoon chili powder

1 cup uncooked quinoa 2 cups water

Garnish with Mexican sour cream, cheeses and cilantro

DIRECTIONS: (TURN ON BOILER TO LOW)

1.   Cut the bell peppers and poblano peppers in half.

2.   Remove seeds and stem, then place face down on baking sheet.

3.   Set broiler on low and place peppers in the oven.

4.   Dice onion and garlic.

5.   Add oil to skillet over medium-high heat and when sizzling.

6.   Add onion, and garlic, sauté for 4 minutes.

7.   When peppers have become charred about 10-12 minutes.

8.   Remove oven; when cool dice and add to onion mixture.

9.   Cook stirring onions and peppers together over medium-high heat.

10  Pour in the black and chili beans and gently stir.

11  Pour in tomato sauce, roasted tomatoes and enchilada sauce.

12  Stir in chili powder, paprika and turmeric and stir to combine.

13  Reduce heat to low: cover and simmer for about 40 minutes.

14  Prepare quinoa according to package directions.

15  Once chili has cooked for 30 minutes stir in quinoa.

16  Cook for another 12-15-minutes.

17  Garnish with desired ingredients:

ENJOY DAN:                             STAY STRONG AND EAT HEALTHY!!