I love chili con carne. It is certainly one of the most frequently recurring dishes on my table for years. Besides, it comes up so often that I still haven’t bothered to write down the recipe here. However, I regularly took photos. But, each time, I told myself that they would be more beautiful the next day…
So when my daughter became a vegetarian, it was one of the first dishes I tried to substitute meat for. Of course, I tried soy protein, but, admittedly, it’s not good. I long ago stopped wanting to copy meat dishes using this kind of product.
And then, lately, I came across the version of Delphine. She is making quinoa chili. I found this brilliant idea, and I wonder how I did not think of it sooner. The idea is no longer to copy, but to have another dish with the flavors of chili. I can tell you that everyone loved this version. It’s also very simple to do. This is the one-pot principle where everything is cooked in the same pot.
This chili is wonderfully fragrant. I served it with avocado and fresh cilantro. We could also accompany it with my delicious cornbread, corn chips, guacamole, cheddar…
It is to be done again without any hesitation.
Chili with quinoa:
1 bell pepper
1 green pepper (or better jalapeno)
3 cloves of smoked garlic
1 tsp cumin (roasted and crushed)
1 tbsp smoked paprika (hot)
1 tsp smoked pepper
2 tbsp tomato puree
600g tomato sauce
500ml vegetable stock
800g kidney beans (canned)
avocado, fresh coriander…
In a large pot, pour a little oil and brown the finely chopped onion.
Add the carrots and pepper cut into small cubes.
Sauté for a few minutes.
When the vegetables begin to be tender, add the finely chopped green chilli and the grated garlic, then the spices.
Let simmer for a minute or two.
Then add the tomato puree, tomato sauce and broth.
Add rinsed quinoa and beans. Season.
Cover and cook over fairly low heat for about 25 minutes. Stir regularly so that it does not stick to the bottom and possibly add a little water if it is missing.
Serve when the quinoa is well cooked with avocado and cilantro.
To finish: to cut the vegetables, I use an alligator. I love this device. There’s nothing better for cutting quickly and consistently when you’re not good with a knife.
Do not hesitate to add other vegetables, such as mushrooms, celery, or fresh corn…