No photos today, just a recipe I wanted to share (and write down somewhere that I could find it again.) This chili is vindication for the hours spent "putting by" last summer. The zucchini, peppers, tomatoes and corn were all from my stash. Woohoo!
Vegetarian Quinoa Chili
(Vegan, if you skip the cheese and yogurt garnishes)
1/2 cup quinoa, well rinsed and drained
1 cup of water
pinch of salt
1 tbsp canola oil
1 1/2 c chopped onion
2 garlic cloves, minced
2 cups shredded zucchini (I pulled mine out of the freezer; fresh would work great, too.)
1 tsp salt (or to taste--maybe start with 1/2 and build from there)
1/2 tsp ground coriander
1 1/2 tsp cumin
1 1/2 tsp regular chili powder
1/2 tsp Chipotle chili powder (or another 1/2 tsp regular, instead, if you don't want the heat)
1 cup chopped roasted red pepper
1/2 cup chopped roasted poblano pepper (could use fresh versions of both peppers; if you do, add them with the onion and garlic so they can soften)
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
2 cups tomatoes (mine was puree from summer canning; use what you like, but use the juices, too)
1-1 1/2 cups frozen corn
juice of 1/2 a lemon (lime would be great too, but I had lemon)
Garnishes: (all optional)
shredded Pepper Jack cheese
fresh lemon juice
1. In a small saucepan, bring the quinoa, water, and pinch of salt to a boil. Lower the heat, cover, and simmer for 15-20 minutes, or until water is just absorbed. Remove from heat. Leave lid on so quinoa can "steam" until you're ready for it.
2. In a Dutch oven, bring the oil to medium temperature. Add the onion and garlic and cook, stirring often, until they begin to soften, about five minutes. Add the zucchini. If using frozen, you'll want to cook off most of the water it releases before adding the rest of the ingredients.
3. Add salt through chili powders, and cook, stirring, for one to two minutes, or until the spices have mixed in well and look a bit like a paste. Add the peppers, beans, and tomatoes. Bring to a boil, reduce the heat to a simmer, and cook five minutes. Add the corn. Cook just until heated through.
4. Add the lemon juice and quinoa. Stir to mix completely. Taste, and adjust seasonings/spices to your liking. Top with any desired garnishes.