We combine red quinoa, orange sweet potatoes, multicolored peppers, and bright green cilantro to create this richly hued and healthful chili. It can feed a hungry crowd and is gluten-free and vegan. Of course you can also offer grated cheese and sour cream as a garnish, if you wish.
Yields 10 to 11 cups
Serves 6 to 8
Time: about 1 hour
2 tablespoons olive oil
1 large sweet potato, peeled and diced (¾-inch cubes, about 3½ cups)
¾ teaspoon salt
1 teaspoon dried basil
½ cup red quinoa
1 cup water
2 tablespoons olive oil
1 large onion, chopped (about 2 cups)
2 large garlic cloves, minced or pressed
1 teaspoon salt, plus more as needed
1 red or orange bell pepper, seeded and diced
1 medium zucchini, diced
1 teaspoon chili powder
1½ teaspoons ground cumin
¼ teaspoon cayenne pepper
1 teaspoon dried oregano
1 (28-ounce) can diced tomatoes
2 (15-ounce) cans pinto beans, undrained
½ cup water
2 tablespoons fresh lime juice
¼ cup chopped fresh cilantro
Preheat the oven to 425°F. Lightly oil a baking sheet.
In a large bowl, toss the diced sweet potatoes with the olive oil, ½ teaspoon of the salt, and the basil. Spread out on the prepared baking sheet and roast until tender, about 20 minutes, stirring once after about 10 minutes.
Meanwhile, cook the quinoa. Rinse it in a fine-mesh sieve under cold running water. Bring the rinsed quinoa and the water and remaining ¼ teaspoon salt to a boil. Lower the heat and simmer, covered, for about 25 minutes, or until all the water has been absorbed and the quinoa is tender.
While the quinoa cooks, make the chili: Warm the oil in a soup pot on medium heat. Cook the chopped onions and garlic along with the salt until the onions begin to soften. Stir in the bell peppers and zucchini and cook for 3 minutes. Stir in the chili powder, cumin, cayenne, and oregano and cook for a minute or so to open up the spices. Add the tomatoes, pinto beans, and water and bring to a low boil, stirring occasionally. When the quinoa and sweet potatoes are done, add them to the pot. Cover and simmer for about 20 minutes.
Five minutes before serving, stir in the lime juice and cilantro and season with additional salt to taste.
Chili with Quinoa is a thick, hearty dish, so a crisp refreshing salad, like Kale, Jicama, and Orange Salad is nice with it. Cornbread is the first thing we think of to go with chili. Golden Cornbread is also gluten-free, just like this chili. Watermelon is the best dessert we can imagine with this meal.