Anders went skiing without me a few weekends ago. While it feels as if spring is right around the corner here in Seattle, there’s still plenty of snow up in the mountains. I miss the snow. I miss the soft weight of fresh powder, the cool, crisp air, and cozying up at the end of a long day outside with a warm bowl of chili. I whipped up this chili last week after Anders told me about one he had while he was at Mt. Baker. I added some paprika for extra smokiness, maple syrup to sweeten it a bit, quinoa…just because, and masa to thicken the chili. I hope you’re enjoying the end of winter. Enjoy!
SMOKY CHILI WITH QUINOA
2 tablespoons olive oil
1/2 onion, chopped
4 cloves garlic, minced
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt
1 ancho chile, soaked in hot water, stem and seeds removed, and chopped
2 bay leaves
1 14 oz. can fire roasted, diced tomatoes
3 cups black beans
3 cups pinto beans
6 cups vegetable broth
1/4 cup maple syrup
1/2 cup quinoa
1/4 cup masa harina
1/4 cup warm water
Sour Cream (optional)
In a large pot heat the oil over medium high heat. Sautee the onions until soft and translucent. Add the garlic, paprika, cumin, chili and salt and cook, stirring frequently, until aromatic. Add the ancho chile, bay leaves, tomatoes, beans, broth, maple syrup and quinoa and simmer uncovered for 20-30 minutes. In a separate bowl, whisk the masa with the water until smooth. Add to the soup and stir until the chili has thickened.
Serve the chili with chopped cilantro a squeeze of lime and some sour cream.
8 thoughts on “Smoky Chili with Quinoa”
This looks wonderful. Are the beans from a can, or dried and you soaked them overnight? They look dry in the wonderful photo but you don’t mention soaking anywhere.
I cooked the beans in my pressure cooker but I suggested canned beans in the recipe to make it easier.
Thanks. I cooked the beans in my pressure cooker but suggested canned beans in the recipe to make things easier.
Masa in the chili?! You are genius! We just made homemade tamales this past weekend so I have a bit of masa leftover and now know how I will use it ;). Hope you are enjoying this last bit of winter up there Sasha! I know I’m ready for the spring produce to start showing up at the markets for sure. Hugs friend xoxo
I can’t say the idea was original, but I think it makes the chili pretty tasty. Love, love love tamales! And yay for spring!
love the recipe and your pictures are great !!!
Your soup sounds wonderful! I can’t get enough of smokey chilis in winter!
Thanks so much! I know…I’m all about the warming foods this time of year.