Although it has been about a million degrees here this week, for some reason my husband requested vegetarian chili for dinner.
So, being the fabulous wife I am, I hopped to it. To be fair, he didn't so much request is as answer my plea for someone else to please just decide what we should eat all week forgoodnesssake.
Come along with me as I take this pile of fresh summer vegetables and turn it into a delicious pot of chili.
This chili contains quinoa, which makes it more filling (and adds all of the healthiness you could ever ask for), as well as two kinds of beans and the veggies. I recommend doubling the recipe... leftovers are almost better than the first round, and it will freeze very well. So you can... you know. Save it. For a rainy day, when the weather actually lends itself to curling up with a nice warm bowl of comfort food.
It cooks all day in a slow cooker, so you really can make it in the summer without slaving over the stove or heating the house too much.
First, mince 2 jalapenos as tiny as you can, and chop up two green onions, half a red onion, half a red bell pepper, half a green bell pepper, and a stalk of celery.
Saute these in about a tablespoon of olive oil for a few minutes, then add the spices:
1 teaspoon cumin
2 teaspoons coriander
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon thyme
1 bay leaf
Continue to cook these together for another minute, and then remove from heat.
Drain and rinse a can of black beans and a can of white (navy) beans, reserving the water from the white beans.
Add enough water to the bean water to make 3 3/4 cups total.
Put the beans, the veggies, the water, 1 cup of tomato paste, and 1/2 cup uncooked quinoa into the crockpot. Cover and cook on low for 6-7 hours.
Just before serving, add 1 tablespoon soy sauce and 1 tablespoon molasses and mix completely.
Serve with shredded cheese and sour cream.
p.s. We went cherry picking this morning and came home with scads of cherries. Cherry week is a-comin'!