Smokey Quinoa Chili

While looking for Molly Katzen's brussel sprouts recipe, I stumbled upon this blog called Crabby Cook, and he had this quinoa recipe. I tried this with some ground pork. My son said it was a perfect combination, and I was surprised my husband loved it as he's not really a fan of quinoa.

Smokey Quinoa Chili

from Peggy Lampman, AnnArbor.com adjusted by Crabby & SSSal

2 TBSP olive oil

1 yellow onion, diced

2 teaspoons minced garlic, about 3 cloves

2 celery stalks, diced

1 jalapeno pepper, seeded and diced or 1 teaspoon dried red pepper flakes

1 TBSP chili powder, smoked if available

1 teaspoon cumin

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can pinto or black beans, rinsed and drained

1 15-ounce can cannellini beans, rinsed and drained

1 28-ounce can crushed tomatoes

1/2 cup quinoa, (red, black or white) rinsed and drained

2 cups vegetable, beef or chicken stock (have more available to thin the chili if necessary)

1 1/2 cups frozen corn kernels

Sour cream, avocado slices and lime wedges for garnish

Heat the oil in a large heavy-duty pot or dutch oven over medium-high heat. Saute the onions, garlic, jalapeno, celery, chili powder, cumin and a pinch of salt for 7-8 minutes or until the vegetables are limp and slightly browned.

Add all the beans, tomatoes, stock and quinoa; bring to a boil. Stir.

Reduce heat to medium-low and simmer, stirring occasionally, for 35-45 minutes. Have additional stock available if the chili becomes too thick.

Stir in the corn and simmer until heated.

Serve with sour cream, avocado slices and lime wedge garnish.