3 Bean and Quinoa Vegetarian Chili
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 2 tablespoons olive oil
- 1 bay leaf
- 1 tablespoon soy sauce
- 1 tablespoon dried oregano
- 1 cup quinoa
- 1 onion, diced
- 5 cloves garlic minced
- 4 cups vegetable broth
- fine sea salt to taste
- 2 teaspoons fine sea salt
- 2 tablespoons bourbon
- 1 cup dry kidney beans*
- 1/2 cup dry pinto beans*
- 1/2 cup dry garbanzo beans*
- 1/2 an onion roughly chopped
- 1 carrot roughly chopped
- 2 whole garlic cloves bruised
- 6 cups water or vegetable stock (i actually used an equal
- 2 whole chilies in adobo sauce reserve the sauce
- 4 dried ancho or pasilla chilies stems and seeds removed (i used pasilla)
- 3 dried new mexico (or costeno choricero) chilies, stems and seeds removed
- 1 (28 ounce) can whole tomatoes packed in juice
- reserved bean cooking liquid
- 1.5 tablespoons cumin
- 1 tablespoon unsweetened cocoa
- 1 tablespoon marmite
- 1 (16 ounce) package frozen petite sweet corn
- Carbohydrate 19.2464459322049 g
- Cholesterol 0 mg
- Fat 2.44431986560613 g
- Fiber 2.67536633937619 g
- Protein 4.41657860122874 g
- Saturated Fat 0.391690301237553 g
- Serving Size 1 1 Serving (152g)
- Sodium 689.404187832791 mg
- Sugar 16.5710795928287 g
- Trans Fat 0.180304072305118 g
- Calories 117 calories
Soak the beans overnight (or 6 to 8 hours) in a large bowl with water. Cover the bowl with plastic wrap or a towel and leave on the counter or in the fridge.After soaking, drain the beans from their soaking water and gently rinse them.Transfer the beans to a Dutch oven.Wrap and tie the bay leaf, onion, carrot, and garlic in a thin layer of cheesecloth and add to the pot (I didn't do this and spent time picking out everything from the beans). Add salt.Cover the beans with 6 cups of water or vegetable stock.Bring to a boil over medium-high heat.Reduce heat to low and cook on a very gentle simmer (you should hardly see the beans moving) for 1 hour. Skim off and discard any foam and add water if needed.Transfer everything to a large bowl (you are going to be using the Dutch oven again soon) and set aside.Cook quinoa according to package instructions. Set aside.Place the dried chilies on a microwave safe plate and microwave in 15 second intervals until the chilies are pliable, about 30 seconds total.Transfer to a high speed blender. Add 4 cups of vegetable stock and 2 whole chipotle chilies along with 2 tablespoons of the sauce from the can.Blend, slowly increasing to the highest speed. Blend until smooth-about 1 minute.Pour the whole tomatoes and the juices into a bowl. Use your fingers to break up the tomatoes and combine with 1 cup of the reserved bean cooking liquid and set aside.Heat olive oil in a Dutch oven over medium high heat. Once hot, add the onions and cook for 4 minutes, until soft and translucent.Add the garlic, cumin, cocoa, and oregano. Stir constantly for about 30 seconds.Add the pureed chilies, soy sauce, and marmite, stirring constantly for 30 seconds.Add the tomatoes, tomato juice, and reserved bean cooking liquid mixture and stir to combine.Add the quinoa and beans and stir to combine. Add the rest of the reserved bean cooking liquid.Bring to a boil over high heat. Reduce the heat to low and cook at a small simmer for 1 hour with the lid partially on, stirring occasionally. Add more liquid if the chili becomes too thick or if it starts to stick to the bottom of the pan.Remove lid and add one package of frozen corn and mix well. Replace the lid and cook for another 30 minutes.Add the bourbon and stir to combine. Season to taste with salt.
