Quinoa and Bean Chili (V,GF) |
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
- 1 cup quinoa, thorougly rinsed
- 1 (14-ounce) can navy beans, rinsed and drained
- 1 (14-ounce) can black beans, rinsed and drained
- 1 (14-ounce) jar Italian tomatoes, crushed
- 1 onion, peeled and finely chopped
- 1 bell pepper, any color
- 2 cloves garlic, peeled and crushed
- 2 carrots, peeled and sliced
- 2 stalks celery, washed and sliced
- 2 Tbs extra-virgin olive oil
- 3 Tbs chopped flat-leaf parsley
- 1½ tsp chili powder
- 1 tsp salt
- Freshly ground black pepper, to taste
- ⅓ cup chopped green onions
- ½ cup real mayonaise
- ½ - 1 Tbs grape seed oil
- ½ - 1 tsp lemon juice
- Put onion, pepper, garlic, carrot and celery in a saucepan with olive oil. Cook gently for 10 minutes or until vegetables soften. Stir in the chili powder and cook for 1 minute. Add tomatoes, salt and pepper and bring to boil. Cook sauce gently for 25 minutes or until pulpy.
- Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens. Pour the quinoa into a fine sieve, making several steam holes through it with a skewer, and let it drain.
- Add drained beans to the tomato sauce and cook for a minute or two. Stir in parsley.
- Wisk mayonaise, lemon juice, and grape seed oil (adjust amount of oil and lemon juice to achieve desired consistency and taste) to create "sour cream."
- Divide quinoa into individual serving bowls and spoon chili on top of quinoa. Garnish each with a dollop or two of the "sour cream" and ¼ of the chopped green onions. Serve immediately.
Recipe by at https://fooduciary.com/quinoa-and-bean-chili-vgf/
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