Author Notes
This is a quick and tasty recipe for a warming chili. I have cooked this on a Thursday evening, after a busy day at work. Put everything to simmer, then gone to do my laundry duties. Served with brown rice and a generous squeeze of fresh lime. You can combine with any leftover vegetables, I just happened to have none in the fridge. —juwu_eats
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Ingredients
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1/2 cup
multicolored quinoa
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1/2 cup
red split lentils
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1/2 cup
cooked black beans (I used canned)
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1/2
Onion
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1
Stalk of celery
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1 teaspoon
chilli powder
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1 teaspoon
smoked paprika
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1 teaspoon
ground cumin
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1/2 teaspoon
cinnamon
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1/2 teaspoon
garlic powder
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1 teaspoon
oregano
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1
can diced tomatos in juice
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1
can measurement of water
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2
bay leaves
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20 grams
(one square) >70% cocoa dark chocolate
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salt, pepper and jalapeño/chipotle peppers to taste
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1 teaspoon
oil for sauteeing
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lime wedges
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avocado, to serve
Directions
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Rinse quinoa and lentils, reserve. Rinse beans, reserve.
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Chop onion and celery.
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Add oil to a pan, and sauté the onions, celery and bayleaf until fragrant.
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Add all the reserved lentils and quinoa, as well as all the spices. Mix well
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Add diced tomatoes and water. Bring to boil and add beans. Let it simmer for 20-30min.
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Adjust seasoning and add the chocolate. Take off the heat and mix well to combine.
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Serve with brown rice, avocado, and a generous squeeze of lime.
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