Fireside Gourmet Chilli

Posted by sacharobinson on September 21, 2010 · 1 Comment 

This recipe was loving made for a group of hungry campers by Krista K and she was nice enough to share the recipe.  Below is Krista’s reciepe:

One wet and chilly Labour Day long weekend some wild cats and I went camping.  Despite the lake stealing our canoe’s contents and the rain wanting to cuddle, we had a deliciously wonderful time.

Ingredients:

• 1c quinoa
• 2c H2O
• toodle of salt
• 2 dashes of olive oil
• 1c chopped leek
• 3 cloves of garlic, minced
• 1c chopped carrots
• 1c chopped celery
• 1 or 2 cobs of corn, (un)cooked and stripped
• 1 green and 1 red bell pepper, seeded and chopped
• 1 hot pepper, seeded and minced (Make sure to wash your hands and knife after your pepper prep work – if careless with pepper oils then ow!)
• 1tbsp chili powder
• 2tsp dried oregano
• 1tsp cocoa powder(Cocoa makes the world go round, feel free to be generous)
• 1tsp ground cumin
• 1tsp Hungarian paprika
• 0.5tsp cinnamon
• 0.5tsp freshly ground black pepper
• 7.25c of diced, stewed tomatoes(If you are using canned tomatoes, it is approximately 2 28oz cans)
• 2.4c black beans(~1.8c dried or 19oz can)
• 2.4c pinto (or kidney) beans
• 4 chopped green onions

Directions:

Quinoa bit: Bring H2O to a boil and add quinoa and salt.  Cover and simmer over medium heat for 15ish minutes.  Once all the H2O is absorbed, stir stir stir and set aside.

Veggie bit: Over medium heat, cook oil, leek and garlic until soft.  Add veggies and spices and cook for 10ish minutes, stirring often.  Add tomatoes and beans, cover and allow chili to simmer for 20ish minutes stirring every once in a while.

//Fireside cheat sheet: Toss all ingredients in a pot (or a frying pan if the lake has claimed your pot) and put atop fire until veggies are soft

Combination bit: Stir quinoa and green onions into veggie mixture.  Let the flavours greet one another for a few minutes and then serve.

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