Quinoa Chili
Published: February 4, 2024
Yields: 6
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Prep Time: 15 mins
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Cook Time: 30 mins
Ingredients
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1/2 cup uncooked quinoa1 tablespoon olive oil1 large onion diced6 cloves garlic minced2 cans diced tomatoes, 28 oz total1 (398 mL / 14oz) can tomato sauce1 can diced green chiles, Optional2 1/2 tablespoons chili powder2 teaspoons cumin2 teaspoons cacao powder, (cocoa works too)1 1/2 teaspoons smoked paprika1 teaspoon cane sugar, (or any sugar you have on hand)1/2 teaspoon coriander1/2 teaspoon cayenne pepper, Optionalsalt and pepper to taste1 (12 fl oz) can corn, drained & rinsed2 (19 fl oz) cans kidney beans, drained & rinsed1 (19 fl oz) can black beans, drained & rinsed
Directions
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Cook 1/2 cup quinoa as per directions on bag & set aside (makes 2 cups cooked).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.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.Bring to a boil and then reduce to a simmer for 30 minutes.Add in corn and beans, cook until heated through.Remove from heat and let the chili cool.
Dehydrate
- Spread evenly onto dehydrator trays. Dry at 145F/63C for 8-10 hours. Chili is done when the beans are dry.
- Evenly package into 6 servings, in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.
Rehydrate
- 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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