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Spicy Cheesy White Bean Quinoa Chili

8 - 10 Servings

Ingredients

  • 2 Cups White Beans
  • 12 Cups Filtered Water
  • 1 1/2 Cups Quinoa - recipe below
  • 1 1/2 Cups Hot Hot Sauce - recipe below
  • 2 Small Red Bell Pepper - roasted - diced
  • 1/2 White Onion – diced
  • 3 Cloves Garlic – minced
  • 2  Tablespoon Extra Virgin Olive Oil
  • 1/4 Cup Dry White Wine
  • 1 Vegetable Bullion Cube – unsalted
  • 2 1/4 Cup Sharp Cheddar Cheese - shredded
  • 1/2 Cup Corn - fresh or frozen
  • 1 Tablespoon Sea Salt to taste

Quinoa

  • 1/2 Cup Quinoa
  • 1 Cup Filtered Water
  • 1/4 Teaspoon Sea Salt

Hot Sauce

  • 4  Dried Ancho Chiles - *Terra Dolce is a great brand for organic chile peppers
  • 7  Dried Arbol Chiles
  • 1/4 White Onion
  • 1  Cloves Garlic
  • 1/4 Cup White Vinegar
  • 1 1/2   Cups Filtered Water
  • 1  Teaspoon Sea Salt

Garnish Options

  • Tortilla Chips
  • Radishes
  • Cilantro
  • Serrano Chilies

Instructions

Beans

  1. Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes.
  2. Add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.
  3. Add the wine and bouillon cubes, mash the bouillon, cook until wine is reduced and syrupy.
  4. Sort through the beans to remove any rocks and rinse.  Add the beans to the onions and add 12 cups of water.  Bring to a boil and then cover and turn to medium-low heat for 1 1/2 - 2 hours or until soft.
  5. While the beans are cooking make the quinoa.

Quinoa

  1. In a small sauce pan, add the quinoa, water and salt.
  2. Bring to a boil, cover and turn to medium-low then simmer for 15 minutes. (I recommend using a timer)
  3. Then let sit with the lid on for 5 more minutes.
  4. While the quinoa is cooking start making the hot sauce.

Hot sauce

  1. In a medium pot, add the chilies and onion then cover with filtered water.
  2. Bring to a boil then remove from heat and let sit 10 more minutes.
  3. Remove the seeds and stems from the dried peppers then put peppers, onion, garlic, vinegar and salt in a food processor or blender.  Puree.
  4. Strain through a fine-mesh colander over a bowl and press it through with a rubber spatula.  Scrape the outside of the colander to get all the sauce you can. Stir in the water and set aside.

Roasted Peppers

  1. Roast the peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove.

  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems.
  6. Dice and set aside.

The rest

  1. When the beans are completely cooked add the hot sauce, quinoa, roasted peppers and slowly add the cheese.

  2. When the cheese is melted add the corn and cook for a few more minutes.