VIVIAN’S QUINOA VEGAN CHILI RECIPE
2 Tbs of vegetable oil
1 large or 2 medium white onions, chopped
1 Tbs minced garlic
1 can crushed tomatoes
1 can tomato sauce
1 can mild Bush’s chili beans*
1/2 cup Quinoa in 1 cup of water (pronounced keen-wah)
1 packet of McCormick original or your favorite chili seasoning
Red pepper to taste (optional)
Salt to taste
Note: Quinoa is an amino acid-rich protein. You can buy Quinoa at major food retailers in the health food section.
1. Place 1/2 cup of Quinoa in 1 cup of water in a medium pot. Bring to a slow boil. Cover and turn the heat down until the Quinoa is simmering. Cook for 15 minutes or until all water is absorbed. You will know Quinoa is cooked when rings appear. Remove Quinoa immediately from heat and let it sit covered, while you prepare the rest of the recipe.
2. Open can of tomatoes, sauce and beans, and set aside.
3. Heat 2 Tbs of oil over medium heat in large cook pot that has a lid (you will need it later). Add the onion, stirring occasionally until translucent.
4. Stir in 1 Tbs of minced garlic with the onion. Cook 2 minutes, stirring constantly to keep garlic from sticking and burning.
5. Immediately add in crushed tomatoes, tomato sauce, chili seasoning, stirring gently until well blended. Let cook for about 10 minutes. Should be bubbling gently, not boiling.
6. Stir in beans and Quinoa until blended.
7. Add in 1/4 tsp of red pepper powder and salt to taste. Optional.
8. Cover and turn heat to low. Simmer for 30 minutes, stirring occasionally. If chili becomes too thick, stir in 1/4 cup of room temperature or hot water. Replace lid and continue simmering.
9. Turn, or take the pot of chili, off the heat. Let chili sit covered for another 20-30 minutes.
*Tip #1: If you loves beans, add two cans of chili beans instead of one. You will not have to adjust seasoning, as the chili sauce in the beans will take care of that.
Tip #2: To reheat, do so gently in a covered pan, stirring occasionally to maintain the integrity of the ingredients.
Tip #3: I serve it with crackers or crusty bread, but here’s a lovely garnish. Remove seeds and thinly slice a few of your favorite peppers. I love banana peppers for this. Add to 1/4 or 1/2 cup of vegan sour cream, depending on how many you are serving. Refrigerate for 15-20 minutes. Put a nice sized dollop on top of bowl of hot chili.
I make this all of the time. It is so popular, I give it away in jars as presents. I know, I need to take a picture of it. Will do that soon.