Quinoa and Bean Chili (V,GF)
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add drained beans to the tomato sauce and cook for a minute or two. Stir in parsley.
  4. 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."
  5. 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/