07 Feb 2018
Guest Blog Posts, Vegan Recipes
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Gourmet Vegan Red Quinoa and Black Bean Chili

Quinoa-Black-Bean-Chili

Callicoon Kitchen achieves vegan chili perfection with its Red Quinoa & Black Bean Chili.

Black lager plus roasted tomatoes and garlic give this awesome chili added body, texture and intense flavor taking this fall classic to new heights! (Check out the demo video below.)

Ingredients

  • 3½ cups plum tomato
  • 10 garlic cloves
  • 2 c sweet Vidalia onion
  • 2 jalepeno peppers
  • 2 c red quinoa, cooked
  • 2½ tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp high quality cocoa powder
  • 1 ½ tsp paprika
  • ½ tsp granulated sugar
  • ½ tsp cayenne pepper
  • 1 fifteen-oz can tomato sauce
  • 1 cup water
  • 1 bottle of high quality dark beer
  • 1 can dark red kidney bean, rinsed and drained
  • 2 cans black beans, rinsed and drained
  • 1½ c fresh corn
  • ½ c cilantro, chopped
  • Extra virgin olive oil
  • Juice of 1 lime
  • Salt and pepper to taste

Directions

Cook quinoa per package instructions and set aside.

Preheat oven to 350. Cut plum tomatoes into 1-inch cubes and place in mixing bowl. Add 10 peeled garlic cloves then coat with 2 tbsp olive oil, and salt and pepper to taste. Mix well then spread evenly on lined baking pan. Cook for 30 minutes. Allow to cool.  Separate out garlic and give a rough chop. Set aside.  Note:  If desired you can slice any larger tomato pieces but they will break down in the chili.

Dice onion then seed and mince jalapeño peppers and set aside.  Heat 2 tbsp olive oil in a large deep pot over medium heat.  Add onion and saute until tender, about 4 minutes Then add tomato and garlic mixture, cooked quinoa, water, tomato sauce, jalapeño, chili powder, cumin, cocoa, paprika, sugar, cayenne and beer.  Season with salt and pepper.

Bring mixture to a boil, then reduce heat to a simmer and cover pot and allow to simmer for 30 minutes.

Add in kidney beans, black beans, corn, chopped cilantro, lime juice and zest and cook about 5-10 mins until heated through.  Serve warm topped with avocado chunks and vegan cornbread.  Enjoy!

Tips

If mixture gets too thick just thin with water until desired consistency

Be sure to roast tomatoes, so much better than canned!  Always use fresh corn.

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Ron Badach

Living a healthy lifestyle and offering people creative plant based cooking ideas is a passion for Ron. In 2013 Ron appeared on ABC's The CHEW winning its "Hunky Husband Cook-off” with his signature Black Bean Burger. People from across the country began to contact Ron about how to transition away from a meat-centric diet. In response Ron launched his Callicoon Kitchen brand and began posting creative, easy to follow how-to cooking videos and recipes giving people hands-on techniques for making vegan dishes that they can incorporate into their own lives. A vegetarian for 20 years Ron is now 100% vegan and he is committed to sharing his belief in the benefits of organic produce and an active, healthy lifestyle. Ron combines strength training and running to stay fit. A huge animal lover, Ron loves to hang out with his rescued Black Lab, Otis. Future plans include a vegan product line and Callicoon Kitchen cookbook highlighting all his vegan in-house favorites. Ron lives in New York and Virginia with his wife and three daughters. Follow Ron on Follow Ron on YouTube, Facebook, Twitter. Check out and subscribe to Ron Badach Callicoon Kitchen at https://www.callicoonkitchen.com/

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