With my pantry stocked with quinoa, I wanted to make a suitable chili to complement it. I have plenty of chili recipes, but I’m trying to make new things. I have a plethora of vegetarian cookbooks and yet I make the same tried and true recipes again and again.
I am the first to admit that I am a creature of habit. Some people like to try to new restaurants and experiment with new foods. That’s really not me. My opinion is, “if I’m paying money for a meal, I want to know that I will like it. I will just order what I’ve had in the past and have liked.” I know… “boring” would be some people’s description. But, I’m kind of okay with that. I ate oatmeal at least 5 days a week for a period of nearly 3 years.
That said, I fully recognize that there are a lot of good recipes out there for the trying and after feeling energized by my recent field trip, I sifted through my options. I ended up with Three Bean Chili from the Vegetarian Times Complete Cookbook and adapted a little here and there.
1 orange bell pepper, chopped
1 red bell pepper chopped
1 yellow bell pepper chopped
1 large onion
1/4 tsp of cayenne
1 Tbsp of coriander
1 Tbsp of cumin
1 tsp of oregano
2 TBsp of chili powder
1 16 oz can of diced tomatoes
1 1/2 cups of green beans
2 cans of kidney beans, rinsed and drained
2 cans of black beans, rinsed and drained
2 cans of white beans, rinsed and drained.
cilantro and yogurt to garnish
The original recipe called for the spice seeds but I had the ground version and went along my merry way with the recipe. It didn’t make much difference, I believe, that I didn’t “fry” the seeds. I let the spices heat up in the olive oil before added the onions and peppers and letting that cook for 5 or 6 minutes. Next, I dumped everything else in the pot (a beautiful image for a cooking, blog, I know) and brought to boil and then to a simmer for 30 minutes. About 10 minutes before it was done, I added the green beans. I was hoping to retain the fresh, green vividness and not overcook them, but that’s a little tricky because it is a chili. In the future, I think I could do without the green beans. There’s enough going on otherwise.
And how could I forget the quinoa? I also mixed up some cornbread. I’ve rediscovered how delicious it can be with butter AND honey. Ah, the decadence of it all.