Tuesday, July 26, 2011

Another cooking post? Yes. Yes indeed.

I've been feeling a little bit sick and a tad cranky, so sorry for the double up on the cooking front. But it's all I got going on in my life right now.  See, our new apartment is cold - this might be because we're too cheap (and too environmentalist) to turn on the heat - but it also means that having a super warm and feeling dinner is totally ideal. So last week, I wanted to make a super super yummy protein filled chilli! I used this recipe, but made some slight adjustments because Inspector Climate is a delicate flower and doesn't like spicey food.


So, below you'll see some of the ingredients that give the soup all the flavour.

You'll need.

1 chopped onion (not pictured)
2 chopped carrots
1 red capsicum (mine is turning red, but not fully red).
2 chillies (it certainly could have used more spice in my opinion)
2 normal cans of diced tomatoes
1 chopped potato
3 cups water
2 cans black beans
2 cans kidney beans
1/2 cup red quinoa (the recipe calls for bulgur but I can't eat that so I subbed in quinoa).
2 t white wine vinegar (I used rice wine vinegar because it's what we had)
5 finely chopped garlic
1/2 t chilli powder (again Inspector Climate is a delicate flower - it could have used more).
1.5 t cumin
1.5 t ground coriander
.5 t cinnamon
1 cup frozen corn

step 1. get a chopping!
 Step 2. heat some olive oil in a giant pot  and throw in all the veggies (except corn).  Cook into onions and capsicum are slightly tender.  Take a horrible picture.
 Add tomatoes, water, beans, white vinegar, spices, garlic and quinoa.  Bring to a boil and then turn down to simmer. Cook until the quinoa releases its tendrils and the soup has thickened. About 20 minutes. Then add the corn and cook until defrosted.

Serve with some sour cream or grated cheese (OR BOTH) and use corn tortilla chips to dip into the soup when it's too hot to eat by the spoonful

I forgot to take a picture of the soup before we ate it because I was hungry!!! so here are the left overss about to go in the fridge
The soup was yummy. It was filling, could have been spicier and lasted for 3 dinners and two lunches (it was fabulous as beans on toast...I know, I've finally embraced beans on toast.) So if you're not into leftovers make a half recipe.

I realise it is like a billion degrees for a lot of you right now, but trust me, file this recipe away for the colder months and enjoy!

And if you're keeping track this makes recipe # 9 on my life list.

20 comments:

  1. Love the recipe. I bet the cinnamon helps. Once my mom won a chili cook off by melting a Hershey bar in it. But I'd want more chilis too. I did make guacamole tonight with some fresh peppers in our garden.

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  2. That is the exact same chili recipe I have been using for eons! And I also sub quinoa for bulgar! Ok now, this is just getting weird.

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  3. "until the quinoa releases its tendrils" - OMG, dying over how apt a description that is! I love, love quinoa but will probably always look at it from hereonafter as a hairy beast.

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  4. I wish I liked beans. If I did, I'd definitely make this ;)

    My parents have always told me that "chili tastes better the next day"...considering I've never eaten it, I'll take their word for it.

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  5. Mmm looks like a good, warming recipe x

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  6. This looks like such a good recipe!

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  7. I like to just skip right over the recipe part to the eating part. Sadly I can't do that when you're in blogiverse and I'm here :(

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  8. This looks yum!! I tried quinoa for the first time this weekend and really liked it. I might have to make this when it's cold here [so...5 more months way haha].

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  9. I love that you used quinoa in this. Sounds fantastic.

    *Erin

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  10. chunky chili is the BEST!! And I'm totally with Inspector Climate on being a delicate flower. My chili has NO spice at all, but LOTS of flavor. :)

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  11. This soup sounds delicious! I would love to try it. I will definitely store it for the colder months, since now it's too hot to eat a soup.
    Thank you for commenting on my blog! :)

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  12. Now I'm hungry for chili!! Mmmmm!

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  13. We love recipes :D It's lunchtime here and now I'm starving. Thanks for sharing, will definitely try this at home. I will have to make it spicier though, Mother doesn't eat anything that doesn't burn her stomach lining ;P

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  14. Oh my gosh that sounds AMAZING! It's a little too warm to make right now here but come fall I totally am.

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  15. yummi, I would love to try this!

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  16. First, I would like to know where in the world you are that you are cold?? And the chili looks super yummy! Thanks so much for stopping by and wishing me a happy SITS day last week. I can't wait to check out what other treasures you have here =)

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  17. Eleanor - I hope you try it!

    Ellie - the cinnamon did add some extra omph! More chillies would have been so much better.

    Diary of Why - How funny!

    The Zadge - Haha, I think of more some kind of sea creature than a hairy beast, but I guess now I'll think hairy beast too!

    Crystal - You don't like beans! Interesting.

    Rachel - Totally warming.

    Emily Jane - it was DELICIOUS

    Kyle - I would love to cook for you - is that weird? it could be a romantic dinner, for the two of us?

    Alex - it's amazing and nutty isn't it?

    Popcorn, Pugs & peonies - DELICIOUS. it definitely added some heft

    Jehlik501 - It's so yummy. flavour is totally important.

    Call me M - Hah, yes. Well, definitely a colder month kind of meal.

    Steph anne - YUM! Make it!

    Azra - definitely try it spicier - I bet it would super delicious with that extra kick

    Krysten - It was amazing, and I'll definitely be making it again.

    marina - do it!

    Crafty Housewife - I live in Australia where it's winter! It's not super cold outside, but there is no insulation inside, so we need all the warmth we can get!

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  18. That looks delicious. 'nuff said :).

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