SMOKY CHILI WITH QUINOA
Serves 4-6
INGREDIENTS
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
Cilantro
Lime wedges
Sour Cream (optional)
PROCEDURE
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.