2.2 KiB
+++ title = "Quinoa Chili" author = ["KemoNine"] publishDate = 2024-02-04 tags = ["Vegan", "Vegetarian", "Corn", "Quinoa", "Beans"] draft = false layout="recipe" image="diy-backpacking-food-vegan-quinoa-chili.jpg" imagecaption="A small pan of chili with a spoon resting in it." date="2024-02-04" AuthorName="KemoNine" AuthorURL="https://culinary.kemonine.info" category="Dinner" cuisine="Comfort" yield="6" prepTime="15 mins" cookTime="30 mins" ingredients=[ "1/2 cup uncooked quinoa", "1 tablespoon olive oil", "1 large onion diced", "6 cloves garlic minced", "2 cans diced tomatoes, 28 oz total", "1 (398 mL / 14oz) can tomato sauce", "1 can diced green chiles, Optional", "2 1/2 tablespoons chili powder", "2 teaspoons cumin", "2 teaspoons cacao powder, (cocoa works too)", "1 1/2 teaspoons smoked paprika", "1 teaspoon cane sugar, (or any sugar you have on hand)", "1/2 teaspoon coriander", "1/2 teaspoon cayenne pepper, Optional", "salt and pepper to taste", "1 (12 fl oz) can corn, drained & rinsed", "2 (19 fl oz) cans kidney beans, drained & rinsed", "1 (19 fl oz) can black beans, drained & rinsed" ] directions=[ "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." ] inspiration title="Fresh Off The Grid" url="https://www.freshoffthegrid.com/backpacking-quinoa-chili/" +++
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.