Autumn chili with quinoa

Looking good

Ingridients

For 2-3 people:

2 cups diced fresh tomatoes

400 g of tomato sauce (from a can)

1 cup cooked quinoa

2 cups vegetable soup base

400 g of red beans (canned)

200 g of corn (from a can)

vegetable fat (e.g. sunflower oil)

fresh, chopped parsley

1 onion, chopped (or 2 spring onions)

2 cloves of garlic, chopped

1 teaspoon chili powder (or more if you like hotter dishes)

2 teaspoons of cumin powder

1 teaspoon of cocoa powder

1 teaspoon (smoked) paprika

salt

pepper

Preparation

Fry the chopped onion in the vegetable fat until fragrant and translucent (this will take about a minute), then add the garlic, stir and fry together for a minute or two. Add the spices: chili, cumin, cocoa, paprika, pepper and salt, mix well again, and fry on a low heat for a good minute. Add the remaining ingredients: chopped tomatoes, tomato sauce, quinoa, soup base, beans, and corn. We wait for it to boil, then reduce the heat and cook for another half hour. During this time, the chili will thicken quite a bit. If you don’t like it, you can add a little more vegetable broth, or simply just water. At the end, sprinkle with fresh, chopped parsley, season with salt and pepper if necessary, and serve.

Instead of quinoa, we can use: bulgur, brown lentils (my favorite), soy chunks, seitan crumbles, or even chopped mushrooms.

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