Smokey Kale and Quinoa Chili

DSC_0258I love Saturdays… Seriously, I think Saturdays may be my favorite day of the week… Oh sure the other 6 are great as well, but Saturdays is where it is at.

For us Saturdays consist of ski lessons, snowshoeing, and a visit to our local organic market… and are sometimes followed by a movie in front of the fireplace, depending on how we feel.

The prep for our Saturdays starts Friday evening with another love of ours… chili.

I used to love it when my Mom would make chili for us on a cold winters night… you could smell it bubbling away on the stove as soon as you came through the door. (Happy sigh)DSC_0248

While we make several different versions of chili my Smokey Kale and Quinoa Chili is always a winner with this group… it is soooo good! And vanishes sooo fast! (giggling)

Friday night after work I make sure we have all the ingredients we need. Then we all gather around and chop, stir, and cook our way into the most amazing Saturday lunch with my Kale Monster playing DJ. lolDSC_0244

What is it about soups, stews, and chilies that make them taste so much better the next day? The melding of the smoky flavours seems to marry over night as if by magic!

While we eagerly dig into this spicy and flavorful dish Friday night for supper, we all know that the next day it will taste even better!!!

DSC_0485Saturday morning as my Kale Monster dons his skis and as my Prince Charming and I snowshoe up and over the mountain, past the evergreen trees covered in snow, and down next to the waterfall encased by ice… all of us are looking forward to coming in out of the frosty air to enjoy a nice warm serving of chili and catch a quick game of cards in the lodge before heading back outside to brave the cold once again. Ahhh… who could ask for more?

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Enjoy!

Smokey Kale and Quinoa Chili
 
:
Serves: 6-8
Ingredients
  • Chili
  • 2 tbs olive oil
  • 1 medium red onion, diced
  • 1 yellow bell pepper, diced
  • 2 large tomatoes, diced
  • 1 cup cherry tomatoes
  • 3 leaves of kale cut into small pieces
  • 1 zucchini, diced
  • 1 tbs ground coriander
  • 2 tbs cumin
  • 2 tbs chili powder
  • 1 tbs cayenne powder
  • 1 tbs smoked paprika
  • 1½ cup cooked quinoa
  • 1½ cup cooked lentils (or kidney beans)
  • 1 cup vegetable broth
  • 1 jalapeño pepper, seeds removed and finely minced
  • 1 small can of tomato paste
  • Salt and pepper to taste (I prefer smoked salt and pepper for chilies)
Instructions
  1. Warm your pot with the olive oil to medium heat and add the onion, zucchini, and bell pepper. Cook until onion is browned; then add the remaining ingredients. The longer the chili cooks the more flavour there will be (I find with most chilies, soups, and stews they are always better the next day).
  2. To serve ladle chili into bowls and garnish.
  3. We also love this chili served on a bed of spinach leaves and loaded with all the fixings.
Notes
Garnish: ⅓ bunch Cilantro finely chopped, 3 green onions chopped, ½ tomato diced, 1 avocado diced, ½ cup sprouts

 

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