Author Notes
When I first sampled this chili, I did not even realize that this bean stew had a distinct name. I later learnt all about chili and this meatless version still holds center stage in my kitchen. Bev had thought of serving it, both as a mechanism of introducing this iconic stew to me as well as thinking that I would find the flavors comforting and closer to home. Indeed, now that I have absorbed these flavors and made them my own, I realize the common overtones of cumin and tomatoes that form the base of this chili. As with all dishes, you make your swaps, I use quinoa instead of the bulgur her recipe had and have spiced up the cornbread to take it to a completely different level.
My kids call Beverly grandma Bev and hence the name —Rinku Bhattacharya /Spice Chronicles
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Ingredients
- For the chili
-
1/3 cup
olive oil
-
2
medium, onions chopped
-
2 tablespoons
minced garlic
-
1 tablespoon
freshly ground cumin
-
1 teaspoon
red cayenne powder or to taste
-
1 tablespoon
smoked paprika
-
1 tablespoon
chopped oregano
-
1 tablespoon
chopped thyme
-
2 to3
bay leaves
-
3 cups
chopped diced tomatoes canned or about 10 fresh tomatoes
-
1 tablespoon
tomato paste
-
2
bell peppers, seeded and coarsely diced
-
2
carrots, peeled and diced
-
2 cups
cooked pinto beans
-
11/2 teaspoon
teaspoon salt
-
1/2 cup
chopped cilantro, plus extra to garnish
- To Garnish
-
Chopped cilantro
-
Sour cream
-
grated cheddar
-
chopped scallions
Directions
-
Heat the oil and add in the onions and garlic and saute well for about 5 to 7 minutes.
-
Add in the cumin, the red cayenne powder and the paprika.
-
Mix in the oregano, thyme and bay leaves with the tomatoes and cook for 5 minutes.
-
Add in the tomato paste, bell peppers, carrots and pinto beans and 1 cup water.
-
Stir in the quinoa and salt and simmer the chili for 1 hour and 15 minutes, stirring occasionally, adding more water if needed. Check for seasonings.
-
Add in the chopped cilantro and mix well and simmer for another 15 minutes and serve with your choice of garnishes.
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