Vegan Dinosaur Chili
This is modified into vegan form from the recipe made at the Dinosaur Barbecue in Syracuse, NY.
1/4 cup olive oil
3/4 cup quinoa
3 cups chopped onion
2 cups chopped green pepper
1 jalapeno seeded & minced (for extra-spicy chili, use 2)
2 heaping tablespoons of garlic
4 cups vegetable broth
1 (28 oz) can of crushed tomatoes
1 (28 oz) can kidney beans
1 (28 oz) can pinto beans
3 teaspoons salt (or to taste)
2 bay leaves
1 cinnamon stick (2.5 inches long)
2 tablespoons ground ancho chili
1 tablespoon ground pasilla chili (if you can’t find pasilla chili, substitute more ancho chili)
2 teaspoons ground cumin
1.5 tablespoons brown sugar
1.5 tablespoons chipotle chili
1) Heat olive oil over medium-high heat and add quinoa. Cook the quinoa until fragant (3-4 minutes) stirring occasionally.
2) Add onion, green pepper and jalapeno and cook until onions are soft and translucent
3) Add garlic and cook for another 3-4 minutes, stirring a little more often and turning down heat if necessary to make sure the garlic doesn’t overcook
4) Mix in the rest of the ingredients bring to a simmer, cover and turn down heat. Let it simmer at least until quinoa is tender (30 minutes). The longer it cooks the better it is!
Finish with these…
1 tablespoon dried oregano
juice of 1/2 lime
2 tablespoons chopped fresh cilantro
(c) 2015 Little Mountain Cohousing for Paul C.