HAPPY FRIDAY FRIENDS 🙂 The sun is shining in Melbourne today and its cold, but such a beautiful Winters Day 🙂 Hope you have been cooking and experimenting in your kitchen and hopefully enjoying some of my recipes!!! Soooo many more to come…….
So, I decided to come up with a chilli as I have never made one and wanted a tonne of veggies, beans and quinoa, so it was full of fibre, protein and vitamins! Hit a winner with this one and have already enjoyed it on its own and will use the rest tonight for Friday night nachos…. drool.
Hope you enjoy 🙂
STEP 1 – Gather your ingredients. I used a cup of quinoa, 3 celery stalks, 2 carrots, 2 tins of red kidney beans, 4 tins of diced tomato’s, 6 tablespoons of tomato paste, 8 cloves of garlic, 1 onion, 1 zucchini, 1 red capsicum, 1 green capsicum, 3 cups of black beans (soak for a day or buy the ones in a can), cumin, coriander, chilli and cayenne pepper. (Please feel free to add fresh chilli’s and jalapenos for traditions sake – I am just a wimp when it comes to really hot food).
STEP 2 – Sauté your onion and minced garlic in a pot with a little olive oil until brown and fragrant. Chop up all of your veggies, mix and cook on low heat for about 10 minutes until they are softening lightly. Now is time to add your red kidney beans and black beans.
STEP 3 – Mix your veggies and beans through whilst cooking your quinoa in a separate pot for 15 minutes until the grain escapes. I cooked mine with some veggie stock for extra flavour. Add your diced tomato’s and tomato paste. Add a cup or 2 of water. Bring to boil and simmer.
STEP 4 – Add your cooked quinoa, cumin, coriander (I used about 2 teaspoons of each), chilli and cayenne pepper (to your liking). Salt and pepper to taste. Let simmer for an hour plus.
STEP 5 – When cooked to your liking, please enjoy alone or make into nachos. Serve it with some grilled corn with nut butter and smoked paprika. Enjoy any way you like!
Until next time, eat well, smile and be kind to animals 🙂