I find traditional chili far too heavy for summer, so when I started craving something on the spicy side I decided to update my chili recipe for summer. This recipe attempts to capture the sweetness of summer by combining fresh tomatoes with raisins and a touch of cinnamon, while embracing the autumn with the nutty flavors of quinoa, black chick peas and smoked paprika. —nycnomad
Organic Ground Bison
Black Chick Peas
Medium Size Yellow Onion
Organic Tomatoes or 2 Large Cans of Organic Stewed Whole Tomatoes
In a large bowl soak the chick peas in water for at least 3 hours and then discard the water.
Dice the onion and red pepper.
In a large sauce pot, saute the onion and pepper in the olive oil until softened.
Add the bison to the onions and sauté until browned.
If you are using fresh tomatoes, dice them and add them to the already cooking vegetables and meat. Let the mixture cook down for at least 20 minutes before proceeding to the next step. If you are using canned tomatoes, add them to the meat and vegetables. Fill the can with water and add it to the tomatoes, meat and vegetables. There should be enough water to cook the quinoa and chick peas.
Once the tomatoes have reduced add the quinoa and continue to cook on a low to medium flame for at least 20 minutes.
After the quinoa has fully cooked, add the black chick peas. These are smaller than regular chick peas and don't cook down as much. This will result in a thinner chili but the flavor and texture they add make a beautiful contrast to traditional chile.
Once the chick peas have been added to the chile, you may now add all of the remaining ingredients.
Turn the flame down to low and allow the chile to simmer for 30 minutes to an hour.
Season to taste. Dish out and enjoy this sweeter variation on a winter classic.
P.S. This dish freezes and thaws beautifully, so don't worry if you have leftovers!