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Smoky Chili with Quinoa

Smoky Chili with Quinoa | TENDING the TABLEAnders 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!


Serves 4-6


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


Lime wedges

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.


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