Black Bean Quinoa Chili

Something I forgot to mention yesterday when listing stuff you should stock up on, was quinoa.  Forget all the times you made fun of "those people" who eat kale and quinoa.  It's a great thing to add to your diet, packed with protein.  It doesn't have much flavor on its own, it just takes on the essence of whatever you put with it.  In this case, it serves to make a nice thick chili.

I make this quite often, and have served it to friends (both veggie and meat eaters) with great results! I don't remember where I got the recipe, somewhere on the interweb. 


1 C uncooked quinoa
2 T olive oil
1 T chili powder
2-1/2 t smoked paprika
2 t cumin
1 t chipotle seasoning

1 medium or large sweet potato, diced small
1 large yellow or white onion
1 large red bell pepper
5 cloves garlic, peeled and chopped (I use 1 clove.  We're not that much into garlic, so use your own            judgment)
3 C water
1 15-oz can pumpkin puree (Pumpkin puree, NOT pumpkin pie filling.  Big difference, but found in              the same place in the store.)
1 6-oz can tomato paste (I use salt-free, but you do you)
1 T maple syrup or agave
2 T lemon juice (about one lemon's worth)
1/4 C red cooking wine (or just red wine.  I have made it without either, and that's ok too.)
2 cans black beans, rinsed and drained (about 3 cups)

Cook the quinoa according to package directions.  Chop the veggies.  Mix the spices together in a small bowl.

Add the olive oil to a large, lidded saucepan and raise the heat to medium low.  Add the spices, let them bloom in the oil 2-3 minutes.  Splash a little water in if they start to scorch.

Raise the heat to medium and add the diced potato.  Saute until it starts to get tender, adding water little by little as necessary to keep it from burning.  The original recipe said to saute 5 minutes, but I've found it takes a lot longer for them not to end up hard as a rock in the finished chili.  How long?  Don't really know.  Just keep poking them with a fork.  Hard sweet potatoes in your chili are unpleasant.

When they start to get tender, add the garlic and another splash of water, saute another 2-3 minutes.  Add the cooked quinoa and saute about 5 more minutes.  Keep stirring to make sure it doesn't burn, add a little water as necessary.

Stir in the 3 cups of water and everything else.  Put the lid on, lower the heat to a simmer and let everything cook through about 10 minutes, stirring occasionally.


So this makes a pretty big pot.  It will last a few days in the fridge, and freezes well.  Another way to use it is with spaghetti squash, like so:

Preheat your oven to 350. Cut small spaghetti squash in half lengthwise, scoop out the seeds and slimy junk.  1/2 a small squash should be plenty for a serving.  Rub some olive oil on the cut part, and put them face down on parchment on a baking sheet (or right on the sheet, if you're not lazy like me and don't mind scrubbing).  Bake for maybe 45 minutes (?) until you can easily separate the strands with a fork.  Turn them rightside up, fill with however much chili you think you can handle, sprinkle some grated cheese on the top, and put them back in the oven until the cheese melts.