I've been preserving the harvest this year and tonight it was time to reap some of those rewards. The cold weather gave me a hankerin' for Red Bean and Quinoa Chili. So, I used some local frozen corn and some local canned tomatoes which I processed in September, combined them with local fresh bell pepper, garlic, and onion, and of course kidney beans (not local but cooked from scratch!) and quinoa (not local, but I hear there IS local quinoa which I am determined to find!) - and added a tomato juice ice cube (local!) - and I made a very nice chili indeed.
Sergio's new winter coat came in the mail today - while I was dishing out our dinner, he tried on his coat and confirmed that it will be just the thing he needs to keep him warm this season. With a new boldness towards the cold weather that he typically abhors, he asserted, "Winter's got nothing on me."
And with two heaping bowls of my mostly local chili, I heartily agreed.
RED BEAN AND QUINOA CHILI
from "Feeding the Whole Family" by Cynthia Lair
2 t. olive oil
1 onion, chopped
2 t. sea salt
1 green pepper, chopped
2 cloves garlic, minced
1 or 2 t. cumin
1 t. dried oregano
1/8 t. cinnamon
1/8 t. cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1 or 2 cups tomato sauce or crushed tomatoes
1 cup water or broth
1 can of kidney beans (or one cup of dry beans, soaked 6-8 hours, cooked 50-60 minutes with cumin and a bay leaf)
Heat oil in skillet on medium. Add onion, salt, garlic, pepper, and spices; sauté for 5 to 10 minutes. Add rinsed quinoa and stir in. Add corn, tomatoes, and water (or broth) to onion/quinoa mixture. Simmer 20 minutes. Add cooked beans to other ingredients; simmer around 10 minutes.