Remember when I was going to post gluten-free recipes on this here blog? And then three hundred years passed and I didn’t?
I apologize for that.
Now, I have a cousin who started a new food blog. Yay! More recipes. And she even posted one that was meat-free/ gluten-free, so I decided to test it out tonight, since I knew I had most of the ingredients on hand. I added a few touches of my own, too.
Oh, and here’s a picture we took last week, just so you can see what my cousin looks like:
That’s her in the Baby Bop costume.
Oh, wait, she’s not two anymore? Yes, you’re right. She’s 22. Like Taylor Swift, I guess.
So let’s get started!
First of all–your end-goal is here:
Before you’re there, though, you need to gather your ingredients.
Onion, sweet potato, green pepper, carrots, celery, garlic (I add veggies because they’re my friends), black beans, corn, tomatoes and tomato paste, quinoa, cumin, oregano, chili powder. Also, oil for frying your veggies, water for making it a stew-y bit of goodness and salt-and-pepper to taste (not pictured).
Wash your vegetables, peel your roots and crush your garlic.
Chop the vegetables into manageable pieces. It’s possible I added the sweet potato too soon. You know what? Happy mistake.
So, throw these in your pot with some oil so your house starts smelling fragrant and homey as they cook.
Add spices! Cumin (bonus points if the jar is from the 80’s), oregano and chili powder. Throw in a can of tomato paste.
Here’s where we get creative. The original recipe called for a can of black beans. Since I permanently reside on the edge, I added two, plus a can of corn plus a can of “chili-ready tomatoes,” just for good measure.
Are you familiar with quinoa? It’s a great, great source of protein for we vegetarians. My mom was kind enough to buy me the largest bag ever at Costco. I poured a cup into the chili and added the water here.
A few weeks ago my mom made some excellent chili, the best she’s ever made, probably. I said, “Mom, what did you do differently?”
And she said, “I added Worcestershire sauce.”
So, I figured I would add Worcestershire sauce. Imitation the sincerest form of flattery, right?
With that done, I put a lid on the pot and read the internet for about 25 minutes while the quinoa cooked. My family gathered and ate dinner, and I was able to catch the tail-end of their meal.
Super good, too!
It even passed the Paul Seal of Approval, bestowed by my non-vegetarian, gluten-eating brother, “For being meat-free, this is good chili.” Ta da!
His only comment, “This would be better…with bacon.”
There you have it. 🙂
Want the recipe?
| Black Bean, Quinoa and Sweet Potato Chili | |
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| Ingredients | Serves 6-8 |
| 1 Onion 1 Sweet Potato 5 cloves of garlic 1 Green Pepper 1 Carrot 1 Stalk of Celery 1 Tablespoon Oil 1 6-oz. can of tomato paste 1 Tbsp. Chili Powder 1 Tbsp. Cumin 1 tsp. Oregano |
1-2 cans of Black Beans, drained and rinsed 1 can of Corn 1 can of chili-ready Tomatoes 4 cups of Vegetable Stock (I used water and veggie bullion) 1 cup of Quinoa 2 tsp. Worcestershire sauce Salt and pepper to taste |
| Instructions: | |
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