I never want to be that cliched food writer. You know the one, always sharing what’s super trendy or posting 2 million cookie recipes around Christmas or having million recipe collections of pumpkin recipes. But sometimes, you really just need to share something at just the right time. It makes sense and your readers will thank you for it. Hence this chili.
If you’re in my part of the country – or many other parts as well – then you know this week brought an extreme chill not felt for years. I was lucky enough to be inside for most of the time but there are others who aren’t as lucky. Kids walking to school, the guy I saw on the highway changing his tire, the dog who needs to take a good five minutes to find a potty spot. No matter how you’ve spent the last week, you still need something to warm up your bones. Chili is a great, hearty option.
I went for vegetarian chili mainly due to lack of thawed meat. But really, I didn’t miss it at all. Two different kinds of beans – both red kidney and black – make this soup incredibly hearty meaty without actually adding any meat. A great kick of spice lends tons of flavor and the quinoa? Well that might just be my favorite part. It adds a great heft, a nice filling quality, without making this chili heavy.
Top if all off with a helping of jalapeno cornbread and you are set. The cornbread is essential here. You could skip it but why?
- 1 Tbsp. vegetable oil
- 3 garlic cloves, minced
- 2 yellow onions, diced
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1½ Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. sugar
- ½ tsp. cayenne pepper
- 1 cup water
- 2 cups cooked quinoa
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1½ cups frozen corn
- juice of one lime
- optional: shredded cheese, sour cream, diced red onion for topping
- For cornbread:
- 1 cup white cornmeal
- 1 cup all-purpose flour
- 3 tsp. baking powder
- ¼ cup vegetable oil
- 1 cup milk
- 1 egg
- 2 jalapenos, seeded and diced
- In a large sauce pan, heat vegetable oil over medium high heat. Add garlic and saute until fragrant, 30 seconds.
- Add onions and toss to coat. Cook until translucent, about 5 minutes.
- Add in tomatoes, tomato sauce, chili powder, cumin, sugar, cayenne, water and quinoa and stir well to combine. Season with salt and pepper.
- Reduce heat to low and simmer 30 minutes.
- Add in beans, corn and lime juice and simmer an additional five minutes.
- Portion into bowls and top with shredded cheese, sour cream or diced red onions. Serve with jalapeno cornbread.
- To make cornbread, Preheat oven to 425 degrees. Spray a 9X11 baking dish with non-stick spray.
- In a bowl, combine cornmeal, flour and baking powder. In another bowl, whisk together oil, milk and egg.
- Pour the wet ingredients over the dry ingredients and stir just to combine.
- Fold in jalapenos. Pour into baking dish and bake 20 minutes until golden.
- Remove and allow to cool. Slice into squares.