There’s a new look to Life Through the Kitchen Window. I’ve been wanting to make some changes to the format of the blog for some time, and promised myself I’d get to this once we were settled into our new home. I still have some formatting to do, but I hope you like the fresh new look so far. It’s only fitting that a new look be accompanied by a recipe featuring some ingredients I’ve never used before, in this case quinoa and chipotle pepper.
After the excesses of the past Easter weekend (that big dinner! all those desserts!), I was craving some really healthy food. Still indulgent, in terms of flavour and ingredient quality, but low-fat, meatless fare. Something that I could eat (and eat), enjoy, and leave the table feeling like I had just done something good for myself.
I follow a blog called emmycooks that features a lot of appealing food, most of which happens to be vegetarian, and recently her post on Quinoa Chili with Red Peppers caught my eye. I’ve been curious about quinoa for quite some time, as I know it’s super-nutritious. The chili looked so good, it seemed like a good way to introduce quinoa into our diet.
What can I say … the Culinary Enthusiast raved about this chill. It was fresh and light (we ate an awful lot of it and didn’t feel at all bogged down) but it was also very satisfying, being toothsome and flavourful. It had just the right amount of kick too. The chipotle peppers in adobo sauce were another new ingredient for me; they really pack a punch, and the tablespoon I put into that big pot of chill went a long way. Topped with tomatoes, avocado and cilantro, this chili made a very attractive dish indeed. Thanks to Emmy for sharing the recipe!
Are you inspired to try something new? How about this vegetarian chili with quinoa? Expand your culinary horizons without expanding your waistline or cholesterol count!
Quinoa and Red Pepper Chili
Adapted from Quinoa Chili with Red Peppers by Emmy at emmycooks
- 1 – 2 tbsp olive or vegetable oil
- large onion, diced
- 2 red bell peppers, diced
- 5 cloves garlic, minced
- 2 tsp chili powder
- 1-1/2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- freshly ground black pepper to taste
- 28 oz can diced tomatoes
- 2 tsp brown sugar
- 2 19 oz cans black beans, drained and rinsed
- 2 cups vegetable stock
- about 1 tbsp chipotle puree (made by blending the contents of a can of chipotles in adobo until smooth; refrigerate or freeze the rest)
- 3/4 cup quinoa (white or red), rinsed
- 1 lime
How you finish this chili is completely up to you, but some possibilities are any or all of:
- fresh tomato
Over medium heat, sauté the onion, peppers, garlic, chili powder, cumin, oregano, salt and pepper in the oil. Stir from time to time until tender. Add the tomatoes, brown sugar, beans, and stock. Stir in the chipotle puree. Bring the pot to a boil, then reduce heat and simmer for about 10 minutes. Add the quinoa, and cook until it’s soft and, to quote Emmy, “its little sprouty ends sproing out.” This takes another 20 minutes or so. Squeeze in the juice of a lime and taste for seasoning. Let sit to thicken and cool for a few minutes before serving. Top with the garnishes of your choice.
And, be prepared for an incredible taste sensation!