TZUTC: -0800
MSGID: 35254.fidonet_cooking@1:105/500 2da5fe89
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
 
MMMMM
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