Chili with Quinoa

I’ve added a few things to my chili.  This was the first time I used quinoa in chili.  I used one cup of cooked quinoa, next time I’ll use two.  Here’s the result.

chili2

Ingredients

  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 green pepper, chopped
  • 1 jalapeno pepper, minced
  • 1 habanero pepper, minced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 – 2 tbsp. chili powder
  • 1 tsp oregano
  • 2 cans fire roasted diced tomatoes
  • 1 can chicken broth
  • 1 can black beans, drained and rinsed
  • 1 can light red kidney beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1-2 cups cooked quinoa

Saute onion, celery and carrot in large pot until softened.  Add peppers, garlic and spice.  Cook till peppers soften.  Add tomatoes then 1 can chicken broth plus 1 cup water, beans and corn.  Simmer for 15-20 minutes.  Add cooked quinoa.

Kale and White Bean Soup

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 garlic clove finely diced
  • 4 cups vegetable broth
  • 3 cups water
  • Kale remove center rib, rinse and roughly chopped – about 4 cups
  • 1 tsp finely chopped fresh rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup diced carrots
  • 1 cup chopped tomato
  • 1 can white beans rinsed and drained
  • Dash hot pepper flakes

Cook onion in oil until softened about 3 minutes.  Add garlic and cook another minute.  Add broth, water, kale, rosemary, salt and pepper.  Simmer 15-20 minutes until kale is tender.  Add carrots, tomato, beans and pepper flakes and cook another 5 minutes or until carrots are tender.  Garish with diced green onion and fresh basil.

kale1 kale2

 

 

Bean and Rice Burritos

I like to make a big batch and freeze these individually.  To reheat I thaw and reheat for 1 minute in the microwave.  Adjust the spice to your liking.   Instead of the jalapeno, a fresh habanero pepper or two would add some nice heat.

  • 2 cans pinto beans and 1 can black beans rinsed and drained
  • 3/4 cup brown rice
  • 2 cup frozen corn
  • 1 large onion chopped
  • 4 cloves garlic diced
  • 2 peppers (red and green)
  • 1 tsp ground cumin
  • 1/4 tsp red pepper
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 3 tbsp. diced jalapeno (fresh or canned)
  • 1/2 cup bottled salsa
  • 20 10″ flour tortillas

Cook rice as directed.  Rinse beans, chop onion, garlic and peppers.  Heat oil in large skillet, add onion and cook till slightly tender, add green and red peppers (if using fresh hot peppers add them now) and garlic and continue cooking until soft. Add beans and heat through.  Mash bean mixture with potato masher until a little more than half mashed.  Continue cooking over medium low heat. Add a little water as needed to keep mixture from sticking.    Stir in spices, jalapeno and salsa.  Fold in corn and cooked rice.  Heat through.  Remove from heat.  Warm tortillas in skillet about 10 seconds each side.   Assemble burritos, cool, then place individual plastic bags.

 

Vegetarian chili with buttermilk corn muffins

Chili

  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 diced jalepeno
  • 2-3 tsp chili powder
  • 1/2 tsp red pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1 can black beans
  • 1 can pinto beans
  • 2 cans tomato (diced or crushed)
  • 1 can chicken broth
  • Chopped cilantro
  • Grated cheddar cheese
  • Sliced green onion

Rinse and drain beans and corn.  Saute onion for 2 minutes add garlic and jalepeno and saute a few more minutes.  Add remaining ingredients and simmer for 15-20 minutes.  Garnish with cilantro, cheese and onion.

Buttermilk Corn Muffins

  • 1/4 cup corn flour
  • 3/4 cup flour
  • 1 cup cornmeal
  • 1/4 cup plus 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 egg slightly beaten
  • 1/4 cup vegetable oil
  • 1/3 cup corn kernals

Prehead oven to 375.   Spray muffin tins with cooking spray.  In medium bowl combine dry ingredients.  Combine egg, buttermilk and oil. Add buttermilk mixture to dry mixture and mix.  Stir in corn. Fill muffin pans 3/4 full.  Bake for 11 minutes (check at 9 minutes) until toothpick inserted comes clean.  Tranfer to wire rack, cool 5 minutes and remove from pan.