mexican | Love Served Daily

We are officially into spring in our part of the country. But the low temperatures, rainy days and gloomy weather hardly makes it feel anything like spring here. I was in the mood for something warm, spicy and delicious. I really wanted to make some samosas but then I thought about my missed workouts for the whole of last week, and changed my mind. 😛

I needed something healthy. And then I came across a Chili recipe on Pinterest. It was perfect. Warm, comforting, healthy and looked absolutely delicious. I knew I was making this.

Chili, also known as Chili con carne, refers to a spicy stew made with chilly peppers, meat, beans and tomatoes. Its a one pot meal, perfect for games days. But really can be enjoyed anytime of the year. I tried to make it vegetarian (Chili sin carne) and added quinoa for the protein. Another option would be soya granules or you can use your choice of ground meat.

Here is how I made it.

Ingredients:

Quinoa – 1 cup, cooked as per package instructions

Oil – 1 and 1/2 tbsp.

Onion – 1 medium, chopped

Garlic – 4 cloves, minced

Ginger – 1 tbsp., minced

Jalapenos – to taste

Green pepper – 1 large, chopped

Carrot – 1 large, chopped

Zucchini – 1 large. chopped

Frozen corn – 1 cup

Tomatoes – 2 large, pureed or diced small (you can also use two 15 oz cans of diced tomatoes instead)

Tomato Sauce – 1 can, 15 Oz

Black beans – 1 can, 15 Oz, rinsed and drained (Or you can pressure cook 2/3 cup of beans at home)

Kidney beans – 1 can, 15 Oz, rinsed and drained (Or you can pressure cook 2/3 cup of beans at home)

Cumin Powder – 1.5 tsp

Kashmiri Red Chilly powder – 1 tsp (or use Paprika)

Vegetable broth or water – 2 cups, or more if needed

Salt and pepper to taste

Lemon juice – 1.5 tbsp.

Garnish – Chopped cilantro, shredded cheese, sour cream, guacamole or chopped avocado – use per your preference

Method:

If you are not using the cans of beans, soak your choice of beans overnight, pressure cook them until soft and use them as in the recipe.
Cook the quinoa as per package instructions and fluff it with a fork.
Take a large pot and heat the oil. Once hot, add the minced garlic and ginger. Sautee them for just about a minute and add the onions and jalapenos and cook till the onions are nicely brown, about 3 minutes.
Its time to add in the vegetables – give the peppers and carrots a head start and add the zucchini and corn after another 2 minutes.
Once the vegetables are cooked half way through, add the pureed tomatoes and the tomato sauce. Mix well. Let it cook for a few minutes.
Stir in the quinoa and the beans and add all the seasonings – salt, pepper, chilly powder and cumin powder.
Mix everything well and add in the 2 cup of broth or water.
Let it come to a boil, lower the flame and let it cook for another 30 minutes. Make sure to sir in between.
Add more water if needed. Let it cook well till all flavors are well combined and everything looks “happily married” 😀
Do a final taste test to make sure its per your preference. Pour in the lemon juice and switch off the flame.
Garnish it with chopped cilantro, some shredded cheese, diced avocado or guacamole with a big dollop of sour cream.
Pour yourself a big bowl of this warm and comforting chili and dig in.