Smokin' Powerhouse Chili
By Barb M. and Jenny B. from Hopkins Public Schools, West Junior High, Hopkins, Minnesota.
Our vegetarian quinoa chili is “the bomb!”. As a main dish, it has a smokey blend of spices & some of Minnesota’s best harvest to warm you up from the inside out on a cold winter’s day! This thoughtful blend of vegetables & legumes from our local farmer Greg at Riverbend Farm are combined with the perfect protein ancient Aztec grain, quinoa and complimented with just the right flavors to offer the healthiest and tastiest chili you'll ever eat! Our recipe stands apart because of its warm, rich flavors, and because it supplies a full serving of orange vegetables and legumes with almost a full serving of whole grains…in one satisfying bowl!
Serving size: 1 cup
|From Saturated Fat||.95%|
|Ingredient||6 servings||50 servings|
|Vegetable Broth||3/4 cup||6-1/4 cup|
|Onion, Fresh Chopped||1 cup/6 oz||9 cups/3 lbs|
|Garlic, Fresh Minced||2 tsp||1/3 cup + 2 tsp/1/4 lb|
|Carrots, Sliced or Diced||1 cup/6 oz||11 cups/3 lbs|
|Sweet Potatoes, Diced||1 cup/6 oz||10 cups/3 lbs|
|Pepper, Sweet Red Diced||2/3 cup/3 oz||4-1/2 cup/1-1/2 lb|
|Pepper, Chipotle Minced or Pureed||2 tsp||6 Tbsp + 2 tsp|
|Quinoa, Cooked||2 cups||15-1/2 cups|
|Tomato, Diced Canned - in Juice||2 cups||15 cups|
|Tomato Sauce, Canned||1 cup||7-1/2 cup|
|Chili Powder||2-1/2 tsp||1/3 cup+4 tsp|
|Ground Cumin||2-1/2 tsp||1/3 cup+4 tsp|
|Cilantro, Chopped||1/4 cup||1-2/3 cup|
|Corn, Frozen||1/4 lb/1/2 cup||2 lbs/4-1/3 cup|
|Black Beans, Canned, drained||3/4 lb/1-3/4 cup||6 lbs/15-1/2 cup|
Heat half the stock and steam/sauté onions and garlic in stock pot or braising pan. Add carrots, peppers, hot peppers and simmer for 10 minutes. While the above mixture is cooking, lightly steam diced sweet potatoes just until soft and cook quinoa. (follow directions on box for cooking quinoa - some tips below.) Now add other half of stock to your pan along with the cooked quinoa, diced tomatoes, tomato sauce, cilantro and spices. Stir and simmer and allow to thicken and the flavors to blend - about 15 minutes. Add black beans, corn and sweet potatoes and allow to simmer again and bring up to 140 degrees F and hold for service.
Serve with 8 oz ladle.
Cook quinoa with 2 parts water to 1 part dry quinoa. 1 lb dry = about 2-1/2 cups dry 1 # dry quinoa = 6.6 cups cooked
This dish is so low in fat , it airs perfectly with a dollop of sour cream or your favorite cheese - served with a side of baked whole grain tortilla chips.