I love making chili’s on the weekend during the winter months. It’s a stew to warm up with, or take to work for a hearty lunch, or store in the freezer for an easy weeknight meal.
Chili’s are simple to make. Most chili recipes will start with a combination of onions, celery and peppers sweated until soft, then cooked with a heavy hand of spices. However, a big amount of spices in a dish can sometimes leave you with a chalky tasting chili. The trick I’ve learned to get rid of that uncooked spice flavour is to cook down the spices in a little water before adding in the rest of the ingredients. This little trick will make the world of a difference!
Black Bean, Corn and Quinoa Chili
- 1 tablespoon vegetable oil
- 1 ½ cups diced onion
- 1 cup diced celery
- 1 red bell pepper diced
- 1 tablespoon minced garlic
- 2 tablespoon chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- 1 can (796 mfire roasted diced tomatoes
- 1 teaspoon oregano
- 1.5 teaspoons salt
- ¼ cup quinoa
- ½ cup frozen corn
- ¼ cup minced cilantro optional garnish
- Heat oil in a large pot over medium heat. Add onion, celery, red bell pepper, and garlic; cook and stir until vegetables begin to soften, about 8 minutes.
- Add chili powder, cumin, paprika and cayenne; cook and stir until fragrant, about 1 minute. Add ½ cup of water, and simmer until most of the water has evaporated.
- Add tomatoes, 2 cups of water, oregano and salt; bring to a boil, then lower heat to low and simmer covered for 30 minutes, stirring occasionally.
- Add quinoa, simmer covered for 10 minutes. Add black beans and corn, simmer for 10 minutes.
- Taste, season, and garnish with cilantro.
Add more cayenne if you like your chili with more heat.
Use up any tortilla chips in your cupboard by crushing them and sprinkling them on the chilli to make a crunchy garnish.