Tonights veggie quinoa chili. I got a wild hair on my ass to try this recipe that I made up from nothing. What I would change with this recipe would be some fresh garlic instead of powder, and cut the quinoa by half, which seems to be my decision about all recipes I make that have quinoa. I think with less quinoa it won't be as thick as this batch ended up, either that or don't simmer it as long.
2 dried ancho chiles
5 dried New Mexico chiles
5 dried cascavel chiles
2 quarts of water
1 canned chipotle in adobo
Remove stems and all seeds from dried chiles. Bring bring first four ingredients to a boil, then reduce heat and simmer covered for 15 minutes. Remove chiles from liquid and add to a blender or food processor plus 1 cup of the liquid. Reserve the rest of the liquid. Add chipotle and blend until smooth.
1 25oz can black beans rinsed and drained
0.5 cups uncooked quinoa
0.5 tsp ground cumin
1 cup reserved liquid
Put mixture into a sauce pot and add above ingredients. Bring to a boil them simmer 20-30 minutes until the quinoa is done.
Add salt, jalapeno salt, and garlic powder to taste.
Like I said, it came out thicker than I wanted so next time I will either add more liquid or less quinoa. There really is a lot of quinoa so that is probably what I will reduce. Other than that the taste and smell and color is awesome.