The first time I made this I was completely shocked by how delicious it was, because let's be honest; it's vegan and it has quinoa in it. While I'm not an avid meat eater, there are a few things that I think just need meat, but I'm happy to tell you that chili is no longer one of them. I've made it twice since then, and I'm completely ok with only eating this chili for the rest of time. It's that good! Also, this yields quite a bit, and I'd be doing you a huge disservice by not mentioning that it's really good as left overs on top of a baked potato! Enjoy!
3/4 cup quinoa
1 1/2 cup vegetable broth
1/2 red onion, chopped
1 anaheim (or poblano) pepper, chopped
1 belle pepper, chopped
1 serrano (or jalapeno) pepper, minced
2 garlic cloves, minced
3 tbsp. chili powder
1 tsp. paprika
1 tsp. cumin
1/4 tsp. cinnamon
1 lb. tomatoes, chopped
1 16 oz. can tomato sauce
1 can black beans
1 can red beans
2 tbsp masa
Rinse quinoa in a mesh or small metal strainer under cold water for about 30-60 seconds. In a small covered saucepan, add quinoa and broth and bring to a boil. Reduce heat and cook for 10 minutes. Remove from heat, and leave covered. Set aside.
Heat a couple of tablespoons of olive oil over medium heat, and saute onions, and all of the peppers until soft. Add garlic and spices, and stir. Add the can of tomato sauce, an equal amount (16 oz.) of water, and tomatoes. Bring to a boil. Reduce and simmer, partially covered for 30 minutes, stirring occasionally.
Add beans, and stir. Pour the masa flour into a small bowl and add 1 tbsp of hot water. Using a fork stir until you have little pea sized pieces of the flour. Add 1 more tbsp of hot water and stir until you have a paste. Finally, and more tbsp of hot water, and stir until smooth. Pour the mixture into the chili, and stir. Simmer for another 10 minutes.
Add the cooked quinoa. Stir, and season with salt to taste. (I usually start with 1 tsp., but always end up using 2.) Allow to cool lightly before serving. Top with whatever you'd like!