Here I am again with another recipe for the soups (I just can't help myself!). This recipe has been in the works since December and I'm finally getting around to adding it to the collection. The poblanos and tomatillos have been sitting in my refrigerator for long enough (not since December though lol). So without further ado, I share with you my recipe for Quinoa Chili Verde. It's a hearty and brightly flavored chili. The tomatillos are what brighten this chili with their citrus notes. I've added just enough herbs and spices to be noticed but you can add more if you like. I used a flavorful vegetable broth so if using water you'll most likely want to up the amounts to suit your taste. My first attempt at this I added tempeh but for this recipe I've left it out. It wouldn't hurt to add a package when combining everything while crumbling it between your fingers. Tempeh will make it that much heartier (and its an excellent soy product for most!). I also added some corn which adds color and a nice sweetness. For the beans, you can use any mix. I would stick with cannellini, kidney, pinto or black. This chili is a one pot wonder and will be ready in under an hour from start to finish. This green quinoa chili is going to be a nice departure from the usual chili routine.
I know tomatillos and poblanos are in season and abundant during the summer months, but here in California we have them year round tempting me every time I see them to take them home and make something wonderful. Corn is the only ingredient in the recipe that isn't fresh year round so I used 1 cup frozen. Hopefully you can find all the produce in the winter months with ease or you'll have to wait for the warmer season.
The only thing you have to chop and dice are the onion, peppers and tomatillos. I left my tomatillos on the chunky side, they will soften and fall apart, but you can dice them up as small as you like.
Get ready, gather your ingredients and start cooking!
QUINOA CHILI VERDE
- 1 tablespoon olive oil or 3 tablespoons water
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 heaping teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 12 oz tomatillos, diced or quartered or 1 can (15oz) crushed
- 2 poblano or Anaheim peppers, de-seeded and diced
- 1 corn off the cob or 1 cup frozen or canned sweet corn
- 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup dry quinoa
- 4 cups vegetable broth
- salt to taste
- avocado, diced
- bunch cilantro, roughly chopped
- tortilla strips
- cashew sour cream or cilantro-lime cashew sour cream
In a large pot or dutch oven, heat oil/water over medium heat and sautee onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant. Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 30 minutes. Remove from heat, uncover and let rest about 10 minutes before serving.
Serve in individual bowls topped with garnish of choice. Pairs well with corn bread too!
Serves 4 - 6.
Add in a package of organic tempeh for added hardiness. This Three Grain Tempeh is my favorite flavorwise.
You can rinse your quinoa if you like. I honestly usually skip this step but if you prefer you can run the quinoa under cool running water using a fine mesh seive.
Adjust the spices to your taste. If using broth you may like it as is, if using water you may like to add more.