20 April 2017

Chili, with a twist

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
  1. Fry onion, capsicum, garlic and ginger in butter for a few minutes, until softened. 
  2. 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.  
  3. Serve with a dollop of sour cream, alongside some fish or on its own as a very tasty, filling, healthy meal.  

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