Red Pepper Chili

I have tried a few chili recipes over the years but this one really makes your taste buds stand up and take notice of the textures and spices.  And, I did not miss the meat!  Quinoa has a pleasant, slightly crunchy, nutty taste. It can be used in salads, stuffing’s, risotto’s, breakfast cereal, desserts.  It is a good source of dietary fiber, is gluten free (easy to digest) and high in magnesium.  Tomorrow is Cinco de Mayo which commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867).  In the US Cinco de Mayo has evolved into a celebration of Mexican culture and heritage.  Enjoy this vegetarian chili and salute Cinco de Mayo!

Serves 6
adapted from Ripe

2 tablespoons extra-virgin olive oil
1 large red onion, diced (about 1 3/4 cups)
2 large red bell peppers, cut into 1-inch chunks
5 garlic cloves, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
sea salt and freshly ground black pepper
2 (15oz. or 425g) cans kidney beans, drained and rinsed
2 (14oz. or 397g) cans diced tomatoes (keep juice)
1 to 2 canned chipotle peppers in adobo sauce
2 cups (500ml) vegetable stock
2 teaspoons brown sugar
3/4 cup (128g) red quinoa, rinsed well under cool running water
lime wedges, diced avocado, cilantro (coriander) leaves, and sour cream (you can also use Greek plain yogurt)

Heat oil in a Dutch oven over medium-high heat.  Add the onion, bell peppers, garlic, chili powder, cumin, oregano, and 1/2 teaspoon each salt and pepper.  Cook, stirring occasionally, until tender (5 minutes).  Add the beans, tomatoes with juice, chipotle peppers, stock, and brown sugar.  Bring to a boil, reduce heat, and simmer, covered, for 25 minutes.  Stir in quinoa, cover, and cook over a low heat for 15 minutes longer.  Remove from heat.  Let stand, covered for 20 minutes, to thicken.  Serve with limes, avocado, cilantro and sour cream.

The Culinary Chase’s Note:  I love the punchy, smokey addition of the chipotle peppers.  I didn’t cut the chipotle pepper which (I think) reduced the intensity of the heat.  My mother in-law is visiting us and she enjoyed this so much she wants me to make this again before she heads home!  Enjoy!

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