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Title: Anasazi Chili With Quinoa
Categories: Chili, Native
Yield: 4 Servings

1 tb Olive oil -OR-
1/4 c Water
1 md Onion; finely chopped
1 sm Red bell pepper;
- seeded & chopped
1 sm Fresh hot chile;
- seeded & minced
- (optional)
2 tb Chili powder
1 ts Ground cumin
1 ts Dried oregano
1 ts Smoked paprika
1 ts Salt
1/4 ts Black pepper; freshly ground
28 oz Can diced fire-roasted
- tomatoes; undrained
3 c Cooked anasazi beans -OR-
30 oz Beans (2 cans);
- rinsed & drained
1/2 c Water; up to 1 c
4 c Freshly cooked quinoa

The anasazi is a sweet, meaty bean whose name means "ancient
stranger" in the navajo language. Paired with quinoa, the
high-protein grain of the ancient Incas, it becomes a dish steeped in
Native American heritage. If anasazi beans are unavailable, pinto or
kidney beans may be used.

Heat the olive oil or water in a large pot over medium heat. Add the
onion, bell pepper, and chile, if using. Cover and cook until
softened, about 5 minutes. Stir in the chili powder, cumin, oregano,
paprika, salt, and pepper. Add the tomatoes and their juice, beans,
and 1/2 cup water, and stir to combine. Bring to a boil, reduce the
heat to low, and simmer for 30 minutes, stirring occasionally. Add
the remaining 1/2 cup water, if needed. Taste and adjust the
seasonings.

Recipe by Vegan Planet by Robin Robertson

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