Sunday, August 18, 2013

Black Bean, Corn, and Quinoa Chili

Georgia has forgotten what month it is and it is cold! So, I decided to make some soup in the crock pot yesterday. I wasn't in the mood to babysit something on the stove. (I'm enjoying my last weekend of relaxation before my final semester of grad school starts up on Monday.)

Originally, I thought this would turn out like a soup, but after all the vegetables, beans, and quinoa had cooked, it was more like a chili. And it. Was. AWESOME.

Let's cook!

You will need: 1 zucchini, 3 ears of corn, 2 carrots, 1 sweet bell pepper, 1 onion, 4 cloves of garlic, 1 cup of quinoa, 1/4 cup of tomato paste, 3 Tbsp of chili power, 2 bay leaves, 1 Tbsp cumin, 1 small can of diced jalapenos, and 1 bag of black beans (that have been soaked overnight).

Dump the soaked beans in your crock pot.

Add 1 cup of quinoa.

Is anyone else on a quinoa kick? No? Just me? Ok.

Now dice up that onion!

Toss it in the crock pot.

Dice up the zucchini and throw it in as well.

Now dice up both carrots...

And you guessed it! Throw those in too.

Do the same with the bell pepper.

Now cut the kernels off of the cob.

After you have cut off all of the kernels, scrape the back of the knife down the cob to release all of the "corn juice". It's better than it sounds.

See? That's yummy stuff!

Now toss all the corn stuff into the crock pot.

Now add in the bay leaves.

Then the small can of jalapenos...

3 Tbsp of chili powder...

1 Tbsp of cumin...

1 Tbsp of salt (you may need to add more later)...

1/4 cup of tomato paste (this is homemade after I neglected to watch my marinara closely)...

Now add in 4 cloves of minced garlic...

Finally, grind up some fresh pepper in there.

Now pour in 8 cups of water.

It's so full!

Now turn the crock pot on high for 6 hours or low for 10 hours.

Now go about your day and let your dinner cook!

Now 6 hours, some cheese, sour cream, and chives later, this is one super tasty meal.

Enjoy guys! My roommate is enjoying some right now!

Black Bean, Corn, and Quinoa Chili
Serves: 8

  • 1 zucchini, diced
  • 3 ears of corn, kernels cut off from cob
  • 2 carrots, diced
  • 1 sweet bell pepper, diced
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 cup of quinoa
  • 1/4 cup of tomato paste
  • 3 Tbsp of chili power
  • 2 bay leaves
  • 1 Tbsp cumin
  • 1 small can of diced jalapenos
  • 1 bag of black beans (that have been soaked overnight)
  • 8 cups of water
  • salt and pepper, to taste
  1.  Throw everything in the crock pot, put the lid on, and cook on high for 6 hours or on low for 10 hours.
  2. Garnish with cheese, sour cream, chives, or anything else you want!

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