Chili w Quinoa (nutritional information included) - VEGAN

Chili w Quinoa (nutritional information included)

By Skip Graden in Central Illinois Vegans and Vegetarians ·

Servings: 16

Yield: 128 ounces

Preparation Time: 40 minutes

Start to finish: 2 hours 40 minutes

 Yeild and Servings are approximate as well as times...

4 cups Quinoa, Prepared in Vegetable Broth

2 cups vegetable broth

1/2 teaspoon chili powder1/4 teaspoon Red pepper flakes

1/2 teaspoon cumin

1/4 teaspoon cinnamon

1/2 teaspoon dried onion flakes

1/4 teaspoon dried oregano

1 dash liquid smoke flavoring

1 clove Garlic

1 medium Onion, diced small

2 medium Carrot, diced small

2 stalks celery, diced small

1/2 medium Red bell Pepper, diced small

1/2 medium yellow bell pepper, diced small

1/2 medium orange bell pepper, diced small

1/2 medium green bell pepper, diced small

5 ounces baby Bellas, rough diced

1 bag corn with red and green peppers

1 cup v-8® vegetable juice

2 cans Crushed tomatoes

2 cans diced tomato

1 large can chili beans in zesty sauce

2 small black beans, canned

2 small garbanzo beans, canned

1 small pinto beans, canned

2 tablespoons chili powder

1 teaspoon chipotle pepper

1 teaspoon cumin

1 teaspoon cinnamon

6 ounces beer

3 cups v-8® vegetable juice

1/4 cup Brown sugar

1 tablespoon instant coffee powder, I use instant espresso coffee

3 bay leaves, whole

1 bunch cilantro, chopped fine

1. prepare quinoa with vegetable broth and add chili powder, red pepper flakes, cumin, cinnamon, onion flakes, oregano, and a dash of liquid smoke.  Bring to boil for 3-4 minutes and add frozen corn with red and green peppers, boil for 2-3 more minutes.  Remove from heat, cover, and let steep for 15-20 more minutes.

2. Heat a large soup pot, add 2-3 teaspoons of vegetable oil and when it is hot add onion, saute until translucent. (2-3 minutes) add carrot, celery, and bell peppers, saute another 2-3 minutes and add garlic, saute until fragrant then add another dash of liquid smoke.  Deglaze pan with beer and 1 cup of v-8 juice.

3. Add all cans of tomatoes, one at a time.

4. Slowly add beans one can at a time, starting with red kidney/chili beans, black beans, garbanzo beans, and pinto beans.  Then add the rest of the V-8 juice.

5. Bring to boil and reduce heat to simmer.  Add seasonings one at a time and stir in completely.  Simmer for 30-40 minutes, adjust seasongs to your desire. Stir in one bunch of chopped Cilantro and serve hot.

Per Serving (excluding unknown items): 299 Calories; 4g Fat (12.1% calories from fat); 11g Protein; 56g Carbohydrate; 8g Dietary Fiber; trace Cholesterol; 701mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutrition Warnings:

    Onion:  MasterCook assumes an average 'whole' size of this ingredient.     Carrot:  MasterCook assumes an average 'whole' size of this ingredient.     Red bell Pepper:  MasterCook assumes an average 'whole' size of this ingredient.     yellow bell pepper:  MasterCook assumes an average 'whole' size of this ingredient.     orange bell pepper:  MasterCook assumes an average 'whole' size of this ingredient.     green bell pepper:  MasterCook assumes an average 'whole' size of this ingredient.     baby Bellas:  MasterCook assumes an average 'whole' size of this ingredient.     corn with red and green peppers:  MasterCook assumes an average 'whole' size of this ingredient.     Crushed tomatoes:  MasterCook assumes an average 'whole' size of this ingredient.     diced tomato:  MasterCook assumes an average 'whole' size of this ingredient.     chili beans in zesty sauce:  MasterCook assumes an average 'whole' size of this ingredient.     black beans, canned:  MasterCook assumes an average 'whole' size of this ingredient.     garbanzo beans, canned:  MasterCook assumes an average 'whole' size of this ingredient.     pinto beans, canned:  MasterCook assumes an average 'whole' size of this ingredient.     bay leaves, whole:  MasterCook assumes an average 'whole' size of this ingredient.     cilantro:  MasterCook assumes an average 'whole' size of this ingredient.

(Nutritrional information will vary depending on brand of canned goods used, or variance of seasoning)

White Chilli

This is from my mother's family cookbook... Enjoy!

WHITE CHILLI

1 # navy beans or 2 jar of prepared beans – drained and rinsed
Cook 3 cups cut up chicken breast in water – save broth (will need 6 cups of broth later)
Cook 1 Tbl olive oil, 2 onions, 2-3 garlic cloves, 1 ½ oregano pepper, 1 tsp. Cumin, dash of Tabasco sauce and 2 4 oz. of chopped chili peppers 1-2 cans chicken broth (approx. 40 oz)

Put in slow cooker. 1-2 hours. Optional – add 1 ½-2 cups braided Monterey jack cheese till melted. This can be added when serving and can be left out.

Note: You could use prepared Roasted Chicken with bones removed. I use the bones and what I have left after deboning along with other vegetables such as Carrots, Corn Cobs, Onions, Celery, etc when making broth.