We have officially entered the Spring transition time...yessssss. It is amazing to me how one day it is
suddenly lighter in the morning earlier and there are little tiny buds beginning to unfurl everywhere. I saw Forsynthia peeking
out of a bush at the end of our street and somewhere deep down there was a sigh of relief.
I try to cook seasonally, but in my endless quest to "work smarter, not harder" this year I have narrowed down a set of recipes
that are lunch staples and are not necessarily identifiable by season. This quinoa chili though is actually a great transition
from the heartier meals of winter.
I will be sharing more in this set, so stay tuned! I also have converted them to use the sous vide
cooking method because I can make 3 meals at once, but am also including traditional steps as well.
Black Bean Quinoa Chili
Prepare via Sous Vide:
*For chopping I used my food processor with the slicing disc
- 1 red pepper (cleaned and diced)
- 1/2 cup diced onion
- 1/2 cup finely diced carrot
- 1/2 cup thinly sliced celery
- 3/4 cup quinoa
- 1 can black beans (rinsed)
- 1 can diced tomatoes (drained)
- 1 t chili powder
- 1/2 t coriander
- 1/2 t cumin
- 1/2 t oregano
- 1 t garlic powder
- 1 t paprika
- 1/2 t cinnamon
- For Sous Vide: 1.5 - 2 cups ice
- For traditional: 1 cup vegetable stock
- Optional Toppings: Lime, cilantro, sour cream/greek yogurt, rotisserie chicken (if you would like to easily make this carnivore)
Set sous vide device to 185F.
Place all ingredients in vacuum bag and seal.
Let cook for about 1 hour once temperature is back to 185F (goes down once you insert the bags).
*Life Hack: Can add two other similar bagged meals to water bath and cook three at once!
Prepare with Traditional Cooking:
In a dutch oven or larger pot, saute red pepper, onion, carrot, celery until onion is translucent with olive oil.
While that is cooking, prepare the quinoa according to your package instructions.
Add the rest of the ingredients to the onion mix, including the cooked quinoa and let cook on low/medium-low for about 20 - 30 minutes until a thick "stew".