Chipotle BBQ Quinoa Chili. Vegan. GF.
I recently received a copy of Mary Mattern’s first cookbook and already being a huge fan – I couldn’t wait to dive in. This was my first recipe I wanted to test and it was a huge hit for my Meatless Monday menu. I cooked for a group that encompasses carnivores, v/gf, df/gf and vegan diners and it was enjoyed by all! My husband was also quick to pack it for lunch today as well. Seriously, cooking at my house resembles that of a diner. Ha ha. So bring on fall and this delicious sweet chili recipe. Congrats Mary on a wonderful cookbook!Adapted from Mary Mattern’s Nom Yourself cookbook.
1 tablespoon of olive or coconut oil
1 small yellow onion, diced
3 stalks of celery, diced
5 cloves of garlic, minced
3 Roma tomatoes, diced
2 cups of cooked quinoa
1 can of black beans, drained and rinsed
1 can of red kidney beans, drained and rinsed
2 smaller sweet potatoes/yams, peeled and diced into small cubes
1 medium zucchini, chopped
3 cups of veggie broth
1 teaspoon of liquid smoke
1/4 cup tomato paste or ketchup
1 tablespoon of Sriracha sauce
3 tablespoons of coconut or brown sugar
4 tablespoons of Apple Cider Vinegar
Juice from one lemon
2 tsp of minced chipotle peppers in adobo sauce
2 teaspoons of smoked paprika
2 teaspoons of ground cumin
1 teaspoon ground mustard
Topping: Fresh sage finely sliced.
In a large heavy Dutch oven or large soup pot, heat the oil of choice and add your onion, celery and garlic. Sauté for 4-6 minutes stirring often. Reduce the heat, add the tomatoes, cooked quinoa (according to the package directions), beans, potatoes, broth, liquid smoke, tomato paste or ketchup, Sriracha, sugar, vinegar, lemon juice, paprika, cumin, mustard, peppers in adobo sauce and zucchini.
Stir well and cover. Simmer for 30 minutes to several hours on low heat. Serve by ladling into bowls and topping with fresh sage. I paired this up with vegan/gf cornbread. Enjoy!
Excuse my vagueness regarding training over the next several weeks. I will still keep you all updated on activities of the day by not mileage specifics.
Last week I finished out with 55 miles. That wrapped up my final “normal” week of training. Recovery and tapering has begun.
Sunday: Trail/Road run
Monday: Treadmill run/weights/core/balance work
Tuesday: Road run
Wednesday: Planned rest day.
And my favorite new tank from Lucy. Had to show a back view because it’s so pretty. Very comfy. No chafing. Built-in bra/cups. Perfect.
Stay tuned for a promotion tomorrow for all you runners out there. Have a wonderful day!
— Knead to Cook