Monday, October 7, 2013

Chipotle Chili

The quinoa in this mimics the ground meat found in most chilis. The sweet potato and chipotle are a nice change from the norm. Its hearty and filling, but very low on calories. A really good stew that will be made again. This makes enough for plenty of leftovers! Use your big pot

Chipotle Chili


1 lb dried black beans
1 tbsp butter
1 onion, diced
5 garlic cloves, minced
3 tbsp chili powder
2 tbsp cumin
1 tbsp ground coriander
2 chilis from canned chipotle chilis in adobo, minced
28 oz diced tomatoes, not drained
salt and pepper to taste
2-3 medium sweet potatoes, peeled and diced into 1/2 inch cubes
1/2 cup dried quinoa, rinsed

sour cream
green onions

I came across this new way to make dried beans and its AMAZING. I'll share with you here.

Preheat oven to 250

Dump 1 pound of black beans out. Discard any rocks or broken beans. Rinse and drain them.

Place in a oven safe pot (dutch oven works well) and cover with 1 1/2 inch of water.

Bring to a boil. Cover and place in oven for 1 hour and 15 minutes. Drain and presto! Perfect beans

Melt the butter in a stock pot over medium. Add onions and cook a few minutes. Add the garlic and cook a few minutes more. Add the cumin, coriander, chili powder, and chilis. Cook 1 minute, stirring continuously.

Add the tomatoes and juice from tomatoes as well as the black beans. Add enough water (or broth if you have some handy) to cover the beans and then some.

Bring to a rapid simmer.

Add sweet potatoes and quinoa. Once to a high simmer, reduce a little and cook for 45-60 minutes until done. Add more liquid during the process if needed.

Add toppings and serve.

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