60 lines
2.2 KiB
Markdown
60 lines
2.2 KiB
Markdown
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title = "Quinoa Chili"
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author = ["KemoNine"]
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publishDate = 2024-02-04
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tags = ["Vegan", "Vegetarian", "Corn", "Quinoa", "Beans"]
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draft = false
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layout="recipe"
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image="diy-backpacking-food-vegan-quinoa-chili.jpg"
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imagecaption="A small pan of chili with a spoon resting in it."
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date="2024-02-04"
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AuthorName="KemoNine"
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AuthorURL="https://culinary.kemonine.info"
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category="Dinner"
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cuisine="Comfort"
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yield="6"
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prepTime="15 mins"
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cookTime="30 mins"
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ingredients=[
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"1/2 cup uncooked quinoa",
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"1 tablespoon olive oil",
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"1 large onion diced",
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"6 cloves garlic minced",
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"2 cans diced tomatoes, 28 oz total",
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"1 (398 mL / 14oz) can tomato sauce",
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"1 can diced green chiles, Optional",
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"2 1/2 tablespoons chili powder",
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"2 teaspoons cumin",
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"2 teaspoons cacao powder, (cocoa works too)",
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"1 1/2 teaspoons smoked paprika",
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"1 teaspoon cane sugar, (or any sugar you have on hand)",
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"1/2 teaspoon coriander",
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"1/2 teaspoon cayenne pepper, Optional",
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"salt and pepper to taste",
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"1 (12 fl oz) can corn, drained & rinsed",
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"2 (19 fl oz) cans kidney beans, drained & rinsed",
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"1 (19 fl oz) can black beans, drained & rinsed"
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]
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directions=[
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"Cook 1/2 cup quinoa as per directions on bag & set aside (makes 2 cups cooked).",
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"Heat olive oil in a large pot over medium-high heat. Once the oil is hot add the onion and cook until tender, add garlic for the last few seconds.",
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"Add diced tomatoes, tomato sauce, cooked quinoa, chili powder, cumin, cacao, paprika, sugar, coriander, salt, and pepper. Add the chiles & cayenne if you like it spicy.",
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"Bring to a boil and then reduce to a simmer for 30 minutes.",
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"Add in corn and beans, cook until heated through.",
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"Remove from heat and let the chili cool."
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]
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[[inspiration]]
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title="Fresh Off The Grid"
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url="https://www.freshoffthegrid.com/backpacking-quinoa-chili/"
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## Dehydrate {#dehydrate}
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1. Spread evenly onto dehydrator trays. Dry at 145F/63C for 8-10 hours. Chili is done when the beans are dry.
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2. Evenly package into 6 servings, in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.
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## Rehydrate {#rehydrate}
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1. Pour dry chili into the pot; add 1 cup water per serving and stir well. Bring to a boil. Simmer, stirring occasionally, for about 20 minutes.
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