Serves 8
Even though this hearty soup is not Peruvian, we could say this version is a fusion, as it is filled with some of our favorite Peruvian superfoods. It is a creation of our friend and health maven, Manuel Villacorta.
½ cup quinoa
1 cup water
2 tablespoons olive oil
1 yellow onion, chopped
1 small jalapeno, seeded and minced
1 cup diced carrot
1 cup diced celery
1 green bell pepper, seeded and chopped
1 large zucchini, cut in ½-inch cubes
4 cloves garlic, minced
2 cups pichuberries, (golden berries) halved
1 15-ounce can black beans with liquid
1 15-ounce can kidney beans with liquid
1 15-ounce can canary beans with liquid (or substitute pinto beans)
1 15-ounce can diced tomatoes
1 tablespoon ground cumin
2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon smoked paprika (optional)
Salt and pepper, to taste
Optional toppings:
Chopped scallions, avocado slices, sour cream or plain Greek yogurt, shredded cabbage or lettuce, tortilla strips, lime wedges, chopped pichuberries
1. In a saucepan over medium heat, bring 1 cup of water to a boil. Add the quinoa and lower the heat to a simmer. Cook covered until all the water is absorbed, (about 15–20 minutes). Fluff with a fork and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft (about 5 minutes), stirring occasionally. Add the jalapeno, carrot, celery, bell pepper, zucchini, and garlic, and cook, stirring often, until the vegetables start to soften (about 10 minutes).
3. Stir in the pichuberries (or golden berries) and cook for another 3–5 minutes, until they start releasing some of their juices.
4. Add the cooked quinoa, beans along with their juices, canned tomatoes with juice, cumin, chili powder, oregano, smoked paprika, salt, and pepper. Stir to combine.
5. Cover the saucepan and let the chili simmer over low heat for 25–30 minutes, or until fragrant.
6. Serve warm, with your choice of toppings.
Chili is a hearty Tex-Mex bean soup that allows for hundreds of variations. This recipe adds quinoa and pichuberries for a healthy bonus and a Peruvian twist.