Lent is upon us, which immediately makes many “Lenten eaters” rush to that Friday night all-you-can-eat fish fry. We deserve better! How about sitting around the family table, enjoying conversation about the week-gone-by or the weekend plans, while enjoying a warm bowl of chili.
Not all chili is loaded with beef, and for non-vegetarians, meatless Mondays (as well as Lenten days) are becoming the healthy choice. The following recipe is one I found (and modified slightly) in a magazine and is from Brianne Jamerson of Indiana. Many vegetarian choices by non-vegetarians can be rather thin on protein, but this yummy chili is loaded! Black beans and quinoa pack a great punch of protein as well as fiber. Quinoa is an ancient grain that is high in protein, dietary fiber, several B vitamins and minerals and essential amino acids, AND you can now find quinoa is almost every grocery store!
Make it ahead, use a slow cooker, freeze some. Enjoy!
Quinoa Harvest Chili
1 medium onion, chopped
1 Tablespoons olive oil
3 to 4 cloves garlic, minced
2 15-ounce cans black beans, thoroughly drained and rinsed
1 sweet potato (about 8-9 ounces before peeling) peeled and cubed
1 large zucchini, chopped
5 cups water
2 cups vegetable (or chicken) broth, fat-free, reduced sodium
1 6-ounce can tomato paste
1 Tablespoon chili powder
1 Tablespoon ground cumin
2 teaspoons dried oregano, crushed
1 cup uncooked quinoa, rinsed and drained
salt and ground black pepper to taste
Plain Greek yogurt and/or snipped cilantro (optional)
In a 5 to 6 quart Dutch oven, cook onions in olive oil over medium heat until tender, about 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Stir in the beans, sweet potato, zucchini, water, broth, tomato paste, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in the quinoa. Return to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until quinoa and potatoes are tender. Season to taste with salt and pepper. Ladle into bowls. If desired, top with yogurt and/or cilantro.
Freezes well!
Makes 10 servings (3 quarts)