Can we talk about the Superbowl?  Or rather I would just like to watch Katy Perry’s Halftime Show again!  She and her guests, Missy Elliot and Lenny Kravitz, were fantastic, so fun to watch, even the dancing chessmen and sharks! For those of you who missed the show here is a chance to watch it again – Katy Perry Superbowl Halftime Show.  If you thought the Superbowl was about football, guess again.  For many of us it’s really about the commercials, halftime show and FOOD! So what did I serve for this great American event?  I went with a tried and true crowd favorite, Chili with all the fixin’s.  Yum!

Chili without meat is kind of like thick soup, or so I thought…until I tried using red quinoa instead of ground beef.  I know it sounds crazy but the quinoa adds a similar texture to chili con carne, unintentionally fooling some of my Superbowl guests. I wasn’t actually trying to pull a fast one on anyone. I thought everyone knew by now that I no longer cook with meat.  When I asked my husband how he liked the meatless chili, he said “There is no meat in there?”  I declared it a personal victory.  There are quinoa chili recipes all over the internet and I was tempted to try one, but in the end I decided to use the chili recipe in my head that I have been using for years and just substitute cooked red quinoa for the more traditional ground beef. Red quinoa makes a good meat substitute, in that it provides a good texture and adds lots of great usable protein (similar to beef), vitamins and minerals so it’s not just adding bulk. In addition, the dark reddish brown color blends in better with the chili beans.  I sauteed the cooked quinoa along with the onions and garlic before adding the crushed tomatoes, broth and spices, and then finally the beans. Sauteing the quinoa infuses it with some of the savory flavors of garlic and onion and the olive oil gives it a ‘fattier’ feel.  I was surprised at how well this technique worked!

I like to make a ‘Chili Bar’ and stack big and small bowls next to the pot of chili and a row of pre-chopped toppings laid out for easy serving.

TIP:  I enjoy soup or chili with lots of saucy juice, but this chili also makes a good taco filling.  Just add less of the crushed tomato and let the water or broth evaporate until it’s the right consistency.   I used canned beans but, of course, you can use dried beans and let them soak overnight.  Then you will need to add them along with the tomatoes and broth and be prepared to cook them for at least an hour.

BLACK BEAN CHILI CON QUINOA

1 cup red quinoa
2 Tbsn olive oil
1/2 medium yellow onion, diced
4 cloves garlic, finely minced
1-2 cups vegetable broth or water
1 (28 oz) crushed tomatoes with juice
4 Tbsn chili powder
1 Tbsn cumin
1/2 tsp cayenne pepper (optional)
Salt and  pepper, to taste
3 (16 oz) cans black beans, drained and rinsed

SUGGESTED TOPPINGS:  shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas.

•  Rinse and cook quinoa according to directions and set aside.

• Saute onions in olive oil in a large saucepan over medium high heat until transluscent, about 5 minutes. Add in garlic and quinoa and saute a few more minutes.

• Stir in broth, crushed tomatoes, chili powder, cumin, cayenne, and season with salt and pepper to taste. Cover saucepan and simmer about 20 minutes

• Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Add more broth or water if necessary.

• Serve with shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas. (suggested toppings optional)