Vegetarian chili. It's been done before, heaps and heaps. Even I've made a vegetarian chili, using lots of black and kidney beans. But this one was something really different - kumara, black bean and quinoa. So it was super-filling, really hearty and was great alongside some snapper last night AND after a run this morning. And KB had for lunch today (yep, it was a winner with the man of the house too). Versatile meal - good for brekky, lunch and dinner!! I'll definitely be making this one through winter. In fact, might even make up a batch to take away for the long weekend...
1 red onion, finely diced
1/2 capsicum (or 1 whole long skinny capsicum), finely diced
2 cloves garlic, minced
1 tbsp ginger, minced (I actually grated the ginger and garlic with a microplane)
400-500 g orange
2 tbsp chili spice mix (I used Simon Gault's Mexican)
2 zucchini, cut in half lengthways and then sliced 1 cm on angle
salt and pepper
1/4 cup white quinoa
400 g tin tomatoes
400 g tine black beans, drained and rinsed
1 1/2 cups stock (I used chicken, but vege stock if you're making this for a vegetarian)
sour cream, to serve
- Fry onion, capsicum, garlic and ginger in butter for a few minutes, until softened.
- Add all other ingredients (except the sour cream) and cook on low-medium heat until kumara and quinoa are cooked and liquid reduced. We cooked ours for about 25 minutes, the kumara was cooked but still firm, which was really nice.
- Serve with a dollop of sour cream, alongside some fish or on its own as a very tasty, filling, healthy meal.