QUINOA CHILI WITH ALMOND CHIPOTLE BUTTER
PREP TIME: 20 minutes
COOK TIME: 35 minutes
For the chili
2 tbsp of olive oil
1 jalapeno pepper – finely diced
2 garlic cloves – finely diced
1 shallot – finely diced
½ tsp of chipotle powder
1 tsp of paprika
1 tsp of cumin
1 cup of red quinoa , thourouhly rinsed and drained
1 ½ cup of vegetable broth
15 oz of fire roated tomatoes (in a can)
15 oz of cooked black beans (in a can)
For the toppings
Fresh herbs (coriander or parsley)
Almond chipotle butter
In a pot, add olive oil, jalapeno pepper, garlic and shallot. Cook over medium heat during 1 minute.
Then, add chipotle powder, paprika, cumin and cook 2 minutes to allow the flavours to develop.
Add quinoa, vegetable broth, fire roasted tomatoes and bring to a boil.
Lower the heat to low and cover the quinoa during 20 minutes, stirring occasionally.
After 20 minutes, add the black beans and continue cooking over low heat with the lid on during 15 minutes.
After 15 minutes, verify if the quinoa has soaked the majority of the liquid. If so, you can serve immediately. If not, continue cooking until the liquid is almost all evaporated.
Garnish the chilli with a spoonful of almond chipotle butter, diced tomatoes and fresh herbs (coriander or parsley).
Make sure to rinse and soak the quinoa before cooking it.
When reheating the chilli in a pan, add a little bit of vegetable broth to facilitate cooking and prevent from sticking.