Thursday, 25 July 2013

Quinoa and Black Bean Chilli

Rocket & Roses HQ Play List:

Pixie Lott ~ Cry Me Out
Chopin ~ Nocturne #21 in C Minor
Norah Jones ~ Creepin' In
Bill Withers ~ Ain't No Sunshine
Chris Cornell ~ Steel Rain
Meredith Brooks ~ It Don't Get Better
Vivaldi ~ Violin Concerto in G Minor 'Summer'
Marc Anthony ~ I Need To Know
Tanita Tikaram ~ This Story Is Me
Chely Wright ~ Heavenly Days
The Ting Tings ~ That's Not My Name
Richie Kotzen ~ Go Faster
Slash ft Iggy Pop ~ We're All Gonna Die
Joan Jett ~ Hate Myself For Loving You

So we finally seem to be having a summer here in England. And by that I mean the heat of the day is making everyone hot, tired and grumpy because folks just aren't used to it. lol. But in fairness it has been hotter than our normal summers. And what do we decide to eat on these hot, hot days...a lovely cold crisp salad? ice lollies? bowl of fresh fruit salad? No! A hot, hot chilli because being hot on the outside obviously wasn't enough for us. Hey lets just rack up the heat on the inside too?! lol

This recipe I found online years ago and it has been greatly adapted since. So I cannot give credit where it's due as I can no longer remember where I found it. But it is a good chilli that can just be eaten alone or a smaller serving with a jacket potato...or even with a great salad. And if I remember from way back when it was devoured as leftovers with chips...(hangover lunch! lol) Safe to say it's been enjoyed many ways and isn't one of those horrible watery veggie chilli's. Who needs that right?

Quinoa & Black Bean Chilli
Quinoa & Black Bean Chilli   Serves 6-8

1 cup of quinoa, rinsed well and drained
2 cups of water

1 large onion, chopped
2 tomatoes, cored and diced
1 green pepper, chopped
1 cup celery, chopped
2 med courgettes, chopped
1 cup mushrooms, sliced
2 hot chillies, minced
1 cup carrots, diced
1 tin of black beans, rinsed and drained
1 tin of kidney beans, rinsed and drained
2 tins of chopped tomatoes
a good squirt of tomato paste
1 tbsp chilli powder
1 tbsp dried parsley or 2 tbsp fresh
1 tbsp dried oregano
2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
4 green onions, chopped (optional)

Combine the quinoa and water in a saucepan, cover and bring to a simmer over a med/high heat. Cook until liquid has been absorbed, about 15 minutes. Remove from the heat and leave to rest for 10 minutes.

In a large non stick skillet add the onion, bell pepper, celery and chillies. Saute for 7 minutes over a med/high heat. Stir in the fresh tomatoes, carrots and sauté for 4-5 minutes. Stir in the courgettes and mushrooms and cook for a further 4 minutes. Stir in the beans, tomatoes, tomato paste and seasonings and bring to a simmer and cook for 25 minutes over a low heat, stirring occasionally. Stir in the quinoa, cook for a final 5 minutes. Serve scattered with the green onions if using.


Thanks for stopping by and I hope your Thursday is a great one....