This chili recipe from Executive Chef Reyna and her team is incredibly versatile and full of flavor. Use this chili as a dip with baked corn chips, add more vegetable broth for a hearty-nourishing soup, or roll it up in a heated tortilla with cheese to make a burrito topped with a spicy splash of salsa! The combination of beans, quinoa, and spices may be the gastronomic blanket you need to help keep you warm during the winter season.
2 cups cooked pinto or black beans
½ cup cooked quinoa (any color)
3 tablespoons ghee or avocado oil
½ cup carrot, peeled and diced
½ cup sweet potato, peeled and diced
1 red bell pepper, seeded and sliced
2 ribs celery, finely diced
½ medium red onion, finely chopped
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon chipotle adobo
1 teaspoon dried oregano
½ teaspoon ground cumin
2 cups vegetable broth or water
1 bay leaf
1 lime, juiced
Salt and pepper, to taste
1 bunch fresh cilantro, chopped
2 cups baked tortilla chips
1 avocado, sliced
- In a sauté pan or skillet, place the ghee or oil and sauté the onion over medium-high heat until fragrant.
- Add the garlic, paprika, cumin, oregano, and chipotle adobo. Cook for a couple of minutes, add the diced celery, carrot, sweet potato, and bell pepper, and cook until golden brown.
- Lower the heat to medium-low and add the cooked beans, the cooked quinoa, the bay leaf, vegetable broth or water. Let cook for 10 minutes. Remove the bay leaf.
- Once the mixture starts bubbling, gently mash the beans with the help of a potato masher. You want to leave some texture, so be careful not to mash over mash.
- Add salt and pepper to taste. Add more chipotle adobo for a spicier flavor twist.
- Garnish with freshly chopped cilantro, avocado slices, and a handful of baked corn chips.
Serve hot with a touch of freshly squeezed lime juice.