Whether made on an open fire or at home over the stove, this chilli is a sensational meal all year around.
quinoa vegetable chilli:
Makes about 16 cups (4 L)
what you’ll need:
- 2 tbsp (15 mL) canola oil
- 3 cups (750 mL) celery root, peeled and diced
- 2 cups (500 mL) finely chopped onion or leeks
- 1 1/2 cups (375 mL) dried mixed beans, soaked
- 1 tbsp (15 mL) sea salt
- 2 tbsp (30 mL) chipotle powder or flakes
- 2 tbsp (30 mL) ground cumin
- 2 tbsp (30 mL) ground coriander
- 1 tbsp (15 mL) smoked Paprika
- 4 cups (1L) chopped or crushed tomatoes
- 8 cups (2L) water
- 1 cup (250 mL) quinoa, rinsed
- 2 cups (500 mL) Kale, finely chopped
- 1 cup (250 ml)fresh cilantro, roughly chopped
- 2 tbsp (30 ml) fresh lemon or lime juice
instructions
1. In a large pot, warm oil over medium heat. Add celery root, onions, beans and salt, chipotle, cumin, coriander and paprika continue to stir until onions are soft and translucent, about 2-4 minutes.
2. Add tomatoes, water and salt and bring to a simmer. Cover pot, turn the heat to low, and simmer until the beans are fork tender, about 1 hour.
3. Add quinoa, cover the pot and continue to simmer until quinoa is fully bloomed, about 20-25 minutes.
4. Add kale, cilantro and lemon juice and mix well to combine.
5. Serve immediately or cool to room temperature and store in an air-tight container for up to five days. Mixture can also be portioned and frozen for up to three months.
tips from chef jordan’s kitchen:
- To expedite the cooking process significantly, use a good quality canned bean, preferably packed without salt.
- Garnish can include avocado, cilantro, cheese, scallions, pesto or fresh tortillas. Kids love toppings, make it fun!
- Any bean can be used in this recipe but my favourite are red kidney beans.
- This recipe is a little spicy. To mellow the spice, reduce the chipotle and smoked Paprika by half.
