Black Bean and Quinoa Chili
INGREDIENTS:
1 lb Red kuri pumpkin; cooked
1 sm White onion (one-third cup);
-chopped
2 Green onions; chopped
1 Clove garlic; minced
1 ts Vegetable oil
1/4 c Chopped red bell pepper
1 1/2 c Shredded cabbage
1/4 c Diced roasted jalapeno
-peppers
1 c Vegetable broth; from base
1 ts Ground ancho chilies; mixed
-with
1/4 ts Olive oil
Cocoa powder
Cinnamon
Cayenne
Cumin
Black pepper
Oregano
1 c Cooked black beans; drained
-and rinsed
1 tb Chipotle pepper with adobo
-sauce, minced
1 tb Soft bread crumbs; mixed
-with
1 ts Fresh lime juice; as
-thickener
2 tb Chopped fresh cilantro
3 c Cooked white rice
2 c Fruit salsa
1 lb Red kuri pumpkin; cooked
1 sm White onion (one-third cup);
-chopped
2 Green onions; chopped
1 Clove garlic; minced
1 ts Vegetable oil
1/4 c Chopped red bell pepper
1 1/2 c Shredded cabbage
1/4 c Diced roasted jalapeno
-peppers
1 c Vegetable broth; from base
1 ts Ground ancho chilies; mixed
-with
1/4 ts Olive oil
Cocoa powder
Cinnamon
Cayenne
Cumin
Black pepper
Oregano
1 c Cooked black beans; drained
-and rinsed
1 tb Chipotle pepper with adobo
-sauce, minced
1 tb Soft bread crumbs; mixed
-with
1 ts Fresh lime juice; as
-thickener
2 tb Chopped fresh cilantro
3 c Cooked white rice
2 c Fruit salsa
Cook wedges of squash until crisp tender (around 5 mins Microwave on High). Let stand to cool and cook a little more. Pare, and cut into 1-inch chunks.
In a wok or large sauce pan, soften the onions with garlic in the oil over medium heat (5 to 7 mins). Add red pepper, cabbage, and jalapenos and saute until crisp tender (4 to 5 mins). Add the broth and ancho paste (chili powder and oil). Add pinches of cocoa powder, cinnamon, cayenne, cumin, black pepper, and oregano; simmer 2 mins and adjust to taste. Add the beans and the squash and simmer; adding water as needed to maintain a thin gravy. Add the chipotle. Stir in the moistened bread crumbs and cook until noticeably thickener. Then add the fresh cilantro and heat through. Serve on cooked white rice. PER SERVING: 387 cals, 3.7 g fat (8.5% cff) Approx PER SERVING: 479 cals, 3.8 g fat (6.9% cff) with a fruit relish.
VARY: Use a bottle chipotle sauce like Troy's instead of canned chipotle adobo.
In a wok or large sauce pan, soften the onions with garlic in the oil over medium heat (5 to 7 mins). Add red pepper, cabbage, and jalapenos and saute until crisp tender (4 to 5 mins). Add the broth and ancho paste (chili powder and oil). Add pinches of cocoa powder, cinnamon, cayenne, cumin, black pepper, and oregano; simmer 2 mins and adjust to taste. Add the beans and the squash and simmer; adding water as needed to maintain a thin gravy. Add the chipotle. Stir in the moistened bread crumbs and cook until noticeably thickener. Then add the fresh cilantro and heat through. Serve on cooked white rice. PER SERVING: 387 cals, 3.7 g fat (8.5% cff) Approx PER SERVING: 479 cals, 3.8 g fat (6.9% cff) with a fruit relish.
VARY: Use a bottle chipotle sauce like Troy's instead of canned chipotle adobo.