Ready for chili night?
Whether you're busy shuffling the kids off to school, back at work or looking to spice things up, this low-lift dish could become the highlight of your week.
Courtesy of Epicurious contributor Mindy Fox and "Queer Eye" star Antoni Porowski’s new cookbook, "Let’s Do Dinner," the chickpea, quinoa and white bean chili is delicious as prepared, and also easy to tweak and a perfect way to upgrade leftovers.
Serves 4-6
Ingredients
3 tablespoons olive oil
1 large onion, coarsely chopped
1 large red bell pepper, cored, seeded, and chopped
3 garlic cloves, finely chopped
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
1 (28-ounce) can crushed tomatoes, preferably fire roasted
1 (15-ounce) can cannellini or other beans, rinsed and drained
1 (15-ounce can) chickpeas, rinsed and drained
1 tablespoon finely chopped chipotle chiles in adobo, plus more to taste
2 teaspoons packed brown sugar (light or dark)
1 ½ cup quinoa (tricolor or any color), rinsed
Kosher salt
Directions
Step 1
Heat the oil in a Dutch oven or other large heavy bottomed pot over medium heat.
Add the onion, bell pepper, garlic, and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
Step 2
Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute.
Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture.
Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil.
Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.
Step 3
Remove the chili from the heat and adjust the seasonings and chipotle to taste.
Add water to thin, if desired. Serve with your favorite toppings.
Recipe reprinted courtesy of Epicurious.