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   
       
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