BLISSFULL NUTRITION is a business about food. It is about learning about foods that intimidate you, gaining confidence, preparing delicious, beautiful food and sharing them with your family and friends.
Get some of your friends together and have a cooking class party! Choose a menu that will suit you and your friends!
This chili is from one of my favorite cookbooks,
Feeding the Whole Family by Cynthia Lair.
I highly recommend this cookbook. I have never made anything in it that I haven't loved.
I cup dried kidney beans, soaked and drained (or 3 cups cooked canned beans, but it is so easy and affordable to make them for yourself....)
3 cups water, divided
2 tsp ground cumin, divided
1 TBSP olive oil
1 medium onion, chopped
2 tsp sea salt, divided
2 garlic cloves, minced
1 large bell pepper, chopped
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1 to 2 cups organic tomato sauce
grated cheese, for garnish
TO COOK BEANS
Place soaked and drained beans in a large pot with 2 cups of the water and 1 tsp of the cumin; bring to a boil. Simmer over low heat, covered until tender (50 to 60 minutes) Now if you have to open a can, make sure that you add the cumin to the soup and the water too.
Heat the oil in a 4 qt pot on medium heat. Add onion, 1 tsp cumin, 1 tsp salt, garlic, bell pepper, the remaining 1 tsp of cumin, and the rest of the spices and saute' for 5 to 10 minutes. Add quinoa and stir in. Add corn, tomato sauce, and the remaining 1 cup of water to the onion/quinoa mixture. Simmer for 20 minutes. Add cooked beans and second tsp of salt; simmer another 10 minutes. Top each bowl with grated cheese.
- ▼ 2011 (14)