Chili and Cornbread with Quinoa

Thanksgiving was a very special holiday for KC when she was growing up. Friends and family everywhere. Playing in the leaves outside with all the cousins. Cribbage with Grandpa. Decorations on the table. Talking. Laughing. Cooking. Starting Wednesday afternoon people would start arriving. Each bringing a dish to share for Thanksgiving dinner but also looking for something to eat when they got there. KC’s mother always made chili. It was easy to make and keep warm and a universal favorite. Her recipe was usually meat based and did not have quinoa. I mean who had ever heard of quinoa back then? But this recipe is inspired by KC’s mom’s recipe.

Quinoa Chili

1 c quinoa, well rinsed
2 c water
1 T olive oil
1 large onion, diced
1 med green bell pepper, diced
2 stalks celery, sliced
1 jalapeno, minced (or to taste)
2 15-oz cans black beans, well rinsed
1 28-oz can diced tomatoes
2 T chili powder
2 T fresh parsley
2 T fresh oregano
2 t ground cumin
½ t black pepper
½ t salt
Cheddar cheese or sour cream and scallions as a garnish

Combine quinoa and water in a saucepan and cook until done, approximately 15 minutes. In a large saucepan, heat oil. Add onion, bell pepper, celery, and jalapeno. Cook for 10 min over med heat. Add beans, tomatoes, and seasonings and cook about 25 minutes over low heat. Add quinoa and stir to combine. Serve with a sprinkle of cheddar cheese or a dollop of sour cream and the scallions.

 
Quinoa Cornbread
 
One of the best things about visiting Uncle Don and Aunt Shirley, was Aunt Shirl’s cornbread! Perfectly sized fried cornmeal fritters really. This is not her recipe, only KC’s version. Complete your pre-Thanksgiving always-ready meal with these cornbread fritters and a salad made of fall greens.


½ c quinoa, well rinsed
1 c water
1 c cornmeal
1 c whole wheat flour
1/3 c agave nectar or other sweetener
1 T baking powder
2 med eggs
¾ c milk
1/3 c olive oil
2 scallions, sliced
Oil for frying

Cook quinoa in water 13 to 15 minutes until done. Cool. Mix remaining ingredients and fold in quinoa. Add more milk as needed. Heat about ½ inch of oil in a heavy bottom pan or skillet over medium heat. Once the oil is very hot, drop batter by spoonful into the oil. The process of cooking the cornbread should take about 6 minutes, turning once. Increase or decrease your heat if needed. Remove each piece of cornbread from the pan and let rest on a plate with paper towels to soak up the excess oil. Serve immediately.