VEGETARIAN CHILI FOR
SCATCHET HEADS CHILI COOK OFF by CHEF DAN:
Serves 12
INGREDIENTS:
1 cup quinoa
1 tablespoon olive oil
1 (15 Oz can kidney beans,
drained and rinsed
1 (15 Oz) can black beans,
drained and rinsed
1 (15 Oz) can garbanzo
beans, drained and rinsed
1 (15 Oz) can corn,
drained and rinsed
2 green bell pepper, diced
1 red bell pepper, diced
2 jalapeƱos, diced
3 (4 Oz) can chopped green
chilies peppers
1 onion, diced
3 tablespoon dried oregano
1 tablespoon sea salt
1 (28 Oz) can crushed
tomatoes
5 garlic cloves, minced
1 tablespoon EACH cumin, Ghirardelli
cocoa powder, (unsweetened), smoked paprika and black pepper.
1/4-cup chili powder
Freshly ground black pepper to taste
DIRECTIONS:
1.
Cook quinoa
according to package directions:
2.
Heat oil in a
stock-pot over medium-heat when sizzling.
3.
Stir in onion,
and season with bay leaves, cumin, oregano, and salt.
4.
Cook and stir for
about 5 minutes.
5.
Mix in bell peppers,
jalapeno peppers, garlic, and green chili peppers.
6.
When the vegetables
are heated through, mix in the quinoa.
7.
Reduce heat,
cover to low and simmer for 5-7 minutes.
8.
Mix in tomatoes,
and season chili with chilies powder, pepper, cocoa, and paprika.
9.
Stir in the beans and bring to a boil, reduce
heat to low and simmer for 45 minutes.
10. Stir in the corn and cook 10 minutes longer.
11. Garnish the chili with scallions, avocado slices,
cheese, yogurt or chips.
ENJOY DAN: BON-APPETITE!!
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