Wow! What busy week it has been! With winter starting off strong, we have had little spare time on our hands. But in a good way! A new storm has rolled in and given us our first powder day of the season! If you don’t know what “powder day” means you should really come visit me and I will give you a tutorial. Its basically what we mountain folk wait for and crave everyday throughout the winter. And let me tell you, today did not disappoint. As I discussed in one of my more recent post, winter means soup time. If you don’t agree I’m not sure you are human. This week I wanted some chili. As I was browsing pintrest looking for a new vegetarian chili, I came across this recipe for quinoa chili from The Quinoa Queen. Can we just stop and give a silent thanks for quinoa……It is one of the most amazing foods around! So versatile, hearty, tasty, and totally healthy these tiny morsels of goodness can flip even the biggest meat lover. The quinoa really gives the chili that “meaty” texture so often associated with chili. Not to mention this is a crock-pot recipe and who doesn’t love to use their crock-pot? I mean just saying it is fun…crock-pot, crock-pot, crock-pot…ok I’m done. I basically went by the recipe but true to form I altered a few things to fit what I had.
Earlier this summer while out and about I came across a lady fire roasting chili peppers outside the local Ace Hardware. I was so excited and of course had to buy some. I had remembered hearing about her, however she is only there on Saturdays throughout the summer and I was normally at work. I bought three bags (two hot, one mild), brought them home, peeled, deseeded and froze them. To freeze I simply placed them in rows on baking sheets until frozen then transfered them into bags. This making for easy access throughout the winter. The original recipe calls for poblano pepper but I used the hot green chilies instead to spice things up.
Once again, most of this recipe is copied from The Quinoa Queen, but I did make several changes. This chili is cheap, easy, and it makes a ton! Not to mention DELICIOUS! I have plenty leftover for freezing and look forward to the day I come home and remember that I have this hearty meal awaiting me!
Warm Winter Quinoa Chili
1 large yellow onion, chopped
2-3 medium sized fire roasted green chili, seeded and diced
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 (28 oz) can fire roasted tomatoes
1 (28 oz) can of water
2 (15 oz) cans chili beans
1 (15 oz) can kidney beans
1 T. chili powder
1 T. cumin
1 T. smoked paprika
1 T. ground Coriander
1-2 t. salt (to taste)
2 c. cooked quinoa
-Combine everything, EXEPT quinoa, into the crockpot and turn on low for about 8 hours.
-About 30 minutes before you are ready to eat add the cooked quinoa.
-Add all your favorite fixin’s to serve. Easy Peasy!