Smokin’ Powerhouse Chili Recipe

Smokin’ Powerhouse Chili Recipe - Smokin’ Powerhouse Chili is “the bomb!” It is the healthiest and tastiest chili you’ll ever eat! As a main dish, it has a smoky blend of spices and some of Minnesota’s best harvest to warm you up from the inside out on a cold winter’s day.
Smokin’ Powerhouse Chili

A chili made of a blend of vegetables, black beans, and smoky spices all served with ancient Aztec whole-grain quinoa.

Smokin’ Powerhouse Chili Ingredients

  • 2/3 cup Quinoa, dry
  • 1 cup Fresh onion, peeled, diced
  • 2 tsp Fresh garlic, minced
  • 3/4 cup Low-sodium vegetable stock
  • 1 1/4 cups Fresh carrots, peeled, diced 1/2”
  • 1/2 cup Fresh red bell peppers, seeded, diced
  • 1/2 tsp Ground chipotle pepper (optional)
  • 1 cup Fresh sweet potatoes, peeled, diced 1/2”
  • 1 3/4 cups Canned low-sodium diced tomatoes
  • 1 cup Canned low-sodium tomato sauce
  • 1/4 cup Fresh cilantro, chopped
  • 2 1/2 tsp Chili powder
  • 2 1/2 tsp Ground cumin
  • 1/4 tsp Salt
  • 2 cups Canned low-sodium black beans, drained, rinsed
  • 1/2 cup Frozen corn

How to cook Smokin' Powerhouse Chili

  1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 1 1/3 cups water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer uncovered until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork and set aside. A rice cooker may be used with the same quantity of quinoa and water.
  2. In a large pot coated with nonstick cooking spray, cook onions and garlic over low-medium heat for 2 minutes. Add half of the vegetable stock and bring to a boil.
  3. Add carrots, red bell pepper, and optional ground chipotle pepper. Cook uncovered over medium heat for 10 minutes.
  4. Steam sweet potatoes in a steam basket over high heat. Cover and steam for 15 minutes or until fork-tender.
  5. Add remaining vegetable stock to pot along with diced tomatoes, tomato sauce, cilantro, chili powder, cumin, and salt. Cook uncovered over medium heat, stirring occasionally, allowing mixture to thicken and flavors to blend for about 15 minutes.
  6. Add black beans, corn, and steamed sweet potatoes. Cover and continue cooking over low heat for 10-15 minutes.

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