January 2010

More Meals

Make Ahead Meal

Holly Sisson Photography

Veggie Bean Chili with Quinoa

Serves 6

You'll Need

1 cup quinoa (red or white)
2 cups water
1 tsp salt
1 Tbsp vegetable oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, diced
1 sweet red pepper, chopped
1 cup celery, chopped
1 Tbsp chili powder
1 tsp dried oregano
½ cup frozen corn
1 can (28 oz) chopped tomatoes
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) chickpeas, rinsed and drained
Toppings: shredded cheddar cheese, fresh cilantro

Prep and Cook

In a strainer, rinse quinoa under running water and drain thoroughly.
Place quinoa, water and salt in a medium-sized saucepan and bring to a boil.
Reduce heat, cover, and simmer for approximately 15 minutes (or until the water is absorbed and quinoa is tender).
Remove pot from the heat, fluff with a fork, and let stand.

Chili

Heat oil in a large Dutch oven or pot over medium-high heat.
Add onion, garlic, carrots and celery to the pot and sauté for 5 minutes or until tender.
Add the remaining ingredients (minus the toppings), stirring until combined and bring to a boil.
Reduce heat and simmer for approximately 30 minutes (or longer).
Just before serving, stir in cooked quinoa.
Ladle chili into bowls and top with shredded cheese and a sprinkle of fresh cilantro.

Good to know: Freeze chili in single serve portions, in containers or sealed freezer bags for school lunches or a hearty meal after a day of skating, skiing or tobogganing. Turn up the heat on your chili by adding a few minced chili peppers. Make this Make Ahead Meal with the leftover quinoa from the Family Meal.