Chili That is Not Silly
Active Time: 20 minutes | Total Time: 45 minutes | Serves Serves 4 to 6 | Vegan | Gluten Free
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 2 tablespoons extra virgin olive oil
- 2 red bell peppers, cut into 1-inch squares
- 1 pound sweet potatoes (2 medium), cut into 1/2 cubes
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 28-ounce can whole tomatoes
- 15-ounce can kidney beans, drained and rinsed
- 15-ounce can cannellini beans, drained and rinsed
- 1 tablespoon apple cider or red wine vinegar
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups water
- ½ cup quinoa
- 1/3 cup chopped fresh flat leaf parsley, chopped
Chop the onion and garlic. Place a large pot on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute). Add the onion and garlic and cook, stirring often, until softened, 5 to 6 minutes.
Cut each pepper from its core. Then cut into 1-inch wide strips. Now cut them crosswise into 1-inch squares. Peel the sweet potatoes. Cut them into ½-inch thick rounds. Stack a few rounds at a time and cut into ½-inch cubes.
Add the bell peppers and sweet potatoes to the pot and stir for 2 minutes. Add the chili powder and cumin; stir for 1 minute. Add the tomatoes and break them up with a spoon.
Open the cans of beans, drain into a strainer, and rinse. Add to the pot along with the vinegar, salt, pepper (about 12 turns on pepper mill), and the water. Turn up the heat and bring up to a boil. Lower the heat to medium and simmer, stirring occasionally, for 10 minutes. Stir in the quinoa and simmer, stirring often, until the quinoa and sweet potatoes are tender, about 15 minutes.
If the chili becomes too thick, you can add another ½ cup or so of water.
Chop the parsley and stir in before serving.
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