Chili w Quinoa (nutritional information included)
Servings: 16
Yield: 128 ounces
Preparation Time: 40 minutes
Start to finish: 2 hours 40 minutes
Yeild and Servings are approximate as well as times...
4 cups Quinoa, Prepared in Vegetable Broth
2 cups vegetable broth
1/2 teaspoon chili powder1/4 teaspoon Red pepper flakes
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon dried onion flakes
1/4 teaspoon dried oregano
1 dash liquid smoke flavoring
1 clove Garlic
1 medium Onion, diced small
2 medium Carrot, diced small
2 stalks celery, diced small
1/2 medium Red bell Pepper, diced small
1/2 medium yellow bell pepper, diced small
1/2 medium orange bell pepper, diced small
1/2 medium green bell pepper, diced small
5 ounces baby Bellas, rough diced
1 bag corn with red and green peppers
1 cup v-8® vegetable juice
2 cans Crushed tomatoes
2 cans diced tomato
1 large can chili beans in zesty sauce
2 small black beans, canned
2 small garbanzo beans, canned
1 small pinto beans, canned
2 tablespoons chili powder
1 teaspoon chipotle pepper
1 teaspoon cumin
1 teaspoon cinnamon
6 ounces beer
3 cups v-8® vegetable juice
1/4 cup Brown sugar
1 tablespoon instant coffee powder, I use instant espresso coffee
3 bay leaves, whole
1 bunch cilantro, chopped fine
1. prepare quinoa with vegetable broth and add chili powder, red pepper flakes, cumin, cinnamon, onion flakes, oregano, and a dash of liquid smoke. Bring to boil for 3-4 minutes and add frozen corn with red and green peppers, boil for 2-3 more minutes. Remove from heat, cover, and let steep for 15-20 more minutes.
2. Heat a large soup pot, add 2-3 teaspoons of vegetable oil and when it is hot add onion, saute until translucent. (2-3 minutes) add carrot, celery, and bell peppers, saute another 2-3 minutes and add garlic, saute until fragrant then add another dash of liquid smoke. Deglaze pan with beer and 1 cup of v-8 juice.
3. Add all cans of tomatoes, one at a time.
4. Slowly add beans one can at a time, starting with red kidney/chili beans, black beans, garbanzo beans, and pinto beans. Then add the rest of the V-8 juice.
5. Bring to boil and reduce heat to simmer. Add seasonings one at a time and stir in completely. Simmer for 30-40 minutes, adjust seasongs to your desire. Stir in one bunch of chopped Cilantro and serve hot.
Per Serving (excluding unknown items): 299 Calories; 4g Fat (12.1% calories from fat); 11g Protein; 56g Carbohydrate; 8g Dietary Fiber; trace Cholesterol; 701mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutrition Warnings:
Onion: MasterCook assumes an average 'whole' size of this ingredient. Carrot: MasterCook assumes an average 'whole' size of this ingredient. Red bell Pepper: MasterCook assumes an average 'whole' size of this ingredient. yellow bell pepper: MasterCook assumes an average 'whole' size of this ingredient. orange bell pepper: MasterCook assumes an average 'whole' size of this ingredient. green bell pepper: MasterCook assumes an average 'whole' size of this ingredient. baby Bellas: MasterCook assumes an average 'whole' size of this ingredient. corn with red and green peppers: MasterCook assumes an average 'whole' size of this ingredient. Crushed tomatoes: MasterCook assumes an average 'whole' size of this ingredient. diced tomato: MasterCook assumes an average 'whole' size of this ingredient. chili beans in zesty sauce: MasterCook assumes an average 'whole' size of this ingredient. black beans, canned: MasterCook assumes an average 'whole' size of this ingredient. garbanzo beans, canned: MasterCook assumes an average 'whole' size of this ingredient. pinto beans, canned: MasterCook assumes an average 'whole' size of this ingredient. bay leaves, whole: MasterCook assumes an average 'whole' size of this ingredient. cilantro: MasterCook assumes an average 'whole' size of this ingredient.
(Nutritrional information will vary depending on brand of canned goods used, or variance of seasoning)
