Chilli Con Carne with Quinoa
Author: Wick Nixon
Recipe type: Vegetarian
- 1¼ c quinoa
- ½ T multi-purpose oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 medium stalk celery, finely chopped
- 1 t cumin powder
- ¼ t ground cinnamon
- 1 bay leaf
- 1 t chilli powder (start with ½ t to test the strength)
- 1 medium carrot, finely grated
- 1 red pepper, diced into small pieces
- 2 large tomatoes, finely chopped
- 400gm can tomato puree
- 400gm can black beans, drained and rinsed
- 400gm can red kidney beans, drained and rinsed
- 400gm can cannellini beans, drained and rinsed
- ½ t salt
- a good grinding of black pepper
- 3 c lettuce, sliced
- 1-2 avocados, sliced
- ½ cucumber, sliced finely
- ¼ c mint, finely chopped
- 1 packet of wholemeal pita pockets (optional)
- Place 2½ cups of water and the quinoa into a large pot, cover and bring to the boil, turn down and simmer for 10 minutes. Set aside.
- Heat the oil in a large pot over a medium heat, add the onion, garlic and celery and cook for 2-3 minutes until soft. Add the cumin powder, cinnamon, bay leaf and ½ t chilli to start off with. Cook for one minute until fragrant.
- Add the carrot, red pepper, tomatoes, tomato puree, black beans, red kidney beans and cannellini beans. Bring to a gentle simmer, stirring frequently to combine the flavours and lifting any extra goodness that might have stuck to the bottom of the pan. Simmer for 10-15 minutes until completely heated through and the flavours have combined. Season with salt and pepper and add additional chilli if desired.
- While the chilli con carne is cooking, prepare the salad ingredients.
- Remove the bay leaf and serve the Chilli Con Carne with a spoonful of quinoa and salad on the side.
- Note: If using pita pockets, toast in the toaster and when ready to serve, using a sharp knife, cut the pita breads in half. Then lay the sliced cucumber on the inside of the pita pocket, add some sliced lettuce, a large spoonful of bean mixture and finish off with some avocado and chopped herbs.