Quinoa Chili for the People
Courtesy of Joni Newman
Joni Newman shared her Quinoa Chili for the People recipe from her website, Just the Food. Made for up to 16 servings, this chili is full of flavor and packed with spices. Optionally, make the cashew lime cilantro sauce as a drizzle on top.
This recipe, and others like it, can be found in the article “All Our Favorite Crowd-Pleasing Vegetarian Chili Recipes.”
How to Make It
Quinoa Chili
1
To make the quinoa chili: In a large pot with a lid, heat oil over medium-high heat. Add onion and sauté 5-7 minutes, or until translucent, fragrant, and beginning to brown. Add garlic and sauté additional 2-3 minutes.
2
Add in remaining ingredients except quinoa, masa harina, and salt. Stir to combine. Bring to a boil, reduce to a simmer, stir in quinoa, cover and simmer for 30 minutes, stirring occasionally.
3
After 30 minutes, quinoa should have "sprouted its tails." Stir in masa harina 1/4 cup at a time to thicken up to desired consistency. Add salt, to taste.
4
To serve, drizzle liberally with Cilantro Lime Cashew Sauce (see below) and garnish with green onion, cilantro, and pepitas.
Cilantro Lime Cashew Sauce
5
To make the Cilantro Lime Cashew Sauce: Add cashews, oil, water, lime juice and garlic to the blender and puree until very smooth.
6
Add in cilantro and pulse until blended but specks of cilantro still remain. Add salt, to taste. Store in an airtight container in the refrigerator until ready to use.
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Ingredients
Quinoa Chili
2 tbsp neutral-flavored vegetable oil
1 large yellow onion, chopped
2 tbsp minced garlic
3 cups pinto beans, plus 1 cup cooking liquid
3 cups hominy, drained and rinsed
2 tbsp chili powder
1 tbsp chopped fresh epazote (about 3 leaves)
1 tbsp dried oregano
1 tbsp dried cumin
1 fresh jalapeño, seeded and diced
1 fresh Anaheim chile, seeded and diced
1 fresh Pasilla pepper, seeded and diced
1 ½ lbs chopped seasonal vegetables of your choosing
6 cups water or vegetable broth
1 cup quinoa
1 cup masa harina
salt to taste
Cilantro Lime Cashew Sauce (makes 2 cups)
1 cup raw cashews, soaked, rinsed, and drained
½ cup neutral-flavored vegetable oil
¼ cup water
¼ cup lime juice
1 tbsp minced garlic
1 cup cilantro (about 1 bunch)
salt to taste
Optional garnish: chopped green onion, cilantro, sliced avocado, pepitas
Directions
Quinoa Chili
1
To make the quinoa chili: In a large pot with a lid, heat oil over medium-high heat. Add onion and sauté 5-7 minutes, or until translucent, fragrant, and beginning to brown. Add garlic and sauté additional 2-3 minutes.
2
Add in remaining ingredients except quinoa, masa harina, and salt. Stir to combine. Bring to a boil, reduce to a simmer, stir in quinoa, cover and simmer for 30 minutes, stirring occasionally.
3
After 30 minutes, quinoa should have "sprouted its tails." Stir in masa harina 1/4 cup at a time to thicken up to desired consistency. Add salt, to taste.
4
To serve, drizzle liberally with Cilantro Lime Cashew Sauce (see below) and garnish with green onion, cilantro, and pepitas.
Cilantro Lime Cashew Sauce
5
To make the Cilantro Lime Cashew Sauce: Add cashews, oil, water, lime juice and garlic to the blender and puree until very smooth.
6
Add in cilantro and pulse until blended but specks of cilantro still remain. Add salt, to taste. Store in an airtight container in the refrigerator until ready to use.
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