Sharesies Chilli
Chili and a movie on a snowy Winnipeg afternoon. Does it get better than that? |
There
are about 5 really neat things that have happened with the blog. One of which,
was a kid who I used to baby-sit – and enough time has passed that we’re pretty
much the same age now. J (Weird how that happens.) Well
– he’s been honing his cookery skills, and using some of the recipes to
practise. And even cooler, he’s shared a recipe for me to try.
Thus,
here is the first sharesies recipe post!
Sharesies Chilli
I tried out dried beans for this recipe. Neato! |
1/2
cup quinoa
1
cup water
Bring
to a boil, turn heat to low and simmer for about 20 minutes.
1
tablespoon olive oil
(I’ve
started chopping up a stalk of celery wherever onions should go. I know I need
to ditch the onions, but it doesn’t feel natural. So, the celery gives the same
action, and probably time-frame, as the onion.)
Meanwhile,
chop:
1
jalapeño pepper – pith and seeds removed
1
large peeled carrot
2
celery stalks1 green pepper
1
red pepper
1
yellow pepper
1
medium zucchini
Add the chopped veggies to the sautéed garlic and celery.
Also add:
2 (19oz) 540 ml cans black beans
1 cup
dried kidney beans, reconstituted (this worked out to probably 2 cans worth –
way more than expected.)
2 796 ml cans diced tomatoes, processed with immersion
blender
1
can tomato sauce
2-3
tablespoons chilli powder
1
tablespoon cumin
Let
simmer for at least 1/2hr
Stir
in Quinoa
Notes:
I
forgot a can of corn. That’d have been tasty.
Add
sour cream and cheese as desired. I’ve forgot to do this each time I’ve had it.
It
takes a LOT of room in pots. I used 2 Dutch ovens to cook this.
I
also put the quinoa in right at the very beginning. It didn’t seem to bother
anything.
It
didn’t actually need any salt. Or broth.
Huh!You'll note this dish is both vegan and gluten free. Who knew you could eat so “free” and tasty at the same time?
Labels: chili, chilli, gluten free, Recipe, vegan