Dear friends of ours hold a Chili Bowl every March, and this past year I was finally able to attend. The idea is to create a uniquely tasting chili, something that is pleasing to the masses yet different enough to attract attention. This recipe was my spin on a hearty southwestern flavoured dish that used all vegetarian ingredients. Surprisingly enough to this rookie Chili Bowl attendee, it won "Most Trendy Chili" of the evening. It still amuses me because I certainly don't consider quinoa trendy anymore, but apparently my meat-eating friends do. By the way...the cutesy name is an integral part of the contest. Enjoy.
Quinoa Chili (a.k.a Quinoa-n of You Show Me The Way to Santa Fe)
1 tablespoon olive oil
3 cloves garlic
1 Onion, diced
2 cups quinoa
2 cans (19ml) fire roasted tomatoes
1 can (19ml) tomato sauce
1 can (4.5 ounce) Chipoltle peppers with Adobo sauce, chopped (use less if smoky and spicy is not your thing)
1 1/2 tablespoons chili powder, or more to taste
2 teaspoons cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons sugar
1-2 teaspoons chipoltle tabasco sauce (more to taste)
1/2 teaspoon ground coriander
Kosher salt and black pepper to taste
2 cans black beans, drained and rinsed
1 can corn kernels
3 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
1 avocado, seeded, peeled, and diced
1. In a large pot, heat oil over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions become translucent, about 2-3 minutes
2. Stir in quinoa, tomatoes, tomato sauce, chipoltles with adobo sauce, chili powder, cumin, paprika, sugar, tabasco, coriander, and 1-2 cups of water, making sure to cover most of the ingredients; season with salt and pepper to taste.
3. Reduce heat to low, cover, and simmer until thickened about 30 minutes. Stir in beans, corn, lime juice, and cilantro. (If it gets too thick, add more water and cook down.)
4. Serve topped with avocado and cheese, if desired.
** I apologize for no photo. I honestly forgot to take one. I promise it looks as good as it tastes.