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Week of 10/30/17

Two Bean and Quinoa Chili
over baked potato

Active: 25 min Total: 8 hr 25 min
Original GF Paleo Vegetarian
Two Bean and Quinoa Chili
Whether or not you'll be snacking on Halloween candy tonight, a protein-packed chili always seems like a good idea for cooler weather. We like to serve this one with a toppings "bar" so that everyone can load up their chili any way they like.
Smarts: Spices tend to mellow in the slow cooker. If you make this using stove-top instructions below, reduce the spice amounts listed by about 1/3.
Dependency
Black Pepper Tofu Stir-Fry
Tags
Make Ahead, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Beans, kidney, Beans, pinto
Cuisines
American
Save recipe
94

Ingredients

Metric
Servings:
4
Two Bean and Quinoa Chili:
  • Potatoes, medium russet - 4
  • Onions, red and medium - 1/2 + 1/2 , chopped
  • Bell peppers, red - 1 , diced
  • Carrots - 8 oz , diced
  • Garlic - 3 cloves , chopped
  • Chili powder - 2 tsp
  • Cumin - 2 tsp
  • Coriander - 2 tsp
  • Salt - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Paprika - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Tomatoes, crushed (28 oz / 794 g) - 1 can
  • Green chilies, diced (4 oz / 113 g) (opt) - 1 can , drained (mild or spicy)
  • Tomato paste - 3 Tbsp
  • Stock, any type - 2 cups
  • Quinoa, uncooked - 1/4 cup
  • Beans, kidney (14oz / 397g) - 1 can , drained and rinsed
  • Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
  • Chives - 1 Tbsp , chopped
  • Butter - 2 Tbsp
  • Sour cream - 1/2 cup
  • Tortilla or corn chips (opt) - for serving

Prep

  1. Potatoes - Wash and scrub potatoes. Pierce holes in potatoes using a fork. Place in a baking dish and pour 2 Tbsp / 30 mL of water in the dish. Cover with a damp paper towel and cook in microwave until tender, ~10 minutes, turning once in the middle. (Can be done up to 4 days ahead)
  2. Onions (both portions) / Bell peppers / Carrots / Garlic - Prep as directed. Store first part of onions, bell peppers, carrots and garlic in one container. Keep second part of onions separate. (Can be done up to 5 days ahead)
  3. Slow cook chili - In the bowl of a slow cooker, combine chili powder, cumin, coriander, salt, oregano, paprika, black pepper, first part of onions, bell peppers, carrots, garlic, tomatoes, chilis, tomato paste, stock and quinoa. Drain and rinse beans and add to slow cooker. Stir. Cook on low for 8 hours or high for 4. (Note: If you prefer to use the stovetop, heat oil in a Dutch oven over medium heat. Add onions, bell peppers and carrots and saute until soft. Stir in dried spices and garlic and saute for 1 minute. Add tomatoes, chilies, tomato paste and stock. Drain and rinse beans and add them to chili. Simmer for 20 minutes, stirring occasionally.) (Can be done up to 3 days ahead)

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Make

  1. Season chili to taste with some salt, pepper, hot sauce or any of the spices. Keep warm until ready to serve - the flavors will continue to develop.
  2. Chop chives.
  3. Slice potatoes in half (reheat in the microwave if they were made ahead).
  4. Lightly mash potato halves. Top with butter and then chili. Set out toppings so that everyone can add chives, second portion of onions, sour cream and chips (crumble them on top) as they’d like. Enjoy!

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