Its almost Superbowl Sunday which means gathering around the television with family, friends, and food. In all honesty if it weren’t for the fact that I live amongst males I might not be aware of this but I am always game for a Sunday night, low key gathering that includes a decent half time show and some food.
Speaking of food, I recommend this vegetarian mushroom and black bean chile as a Superbowl food option.
I can’t deny that I am a bit of a turkey chile purist and I might share my recipe one day, but this sophisticated, superfood, soup and stew mash-up I created is a nice change. Less south of the border spicy; more mellow but with the warming, chile-like heartiness you enjoy still intact.
And....its particularly healthy. Enjoy Friends!
1 cup dry, rinsed quinoa, cook according to package directions
2 BPA free 15 ounce cans black beans, drained and rinsed
1 BPA free 28 ounce can crushed tomatoes
1 8 ounce package sliced cremini mushrooms, can’t go wrong with more though
1/2 yellow onion diced
1/2 clove garlic
1 red bell pepper diced
1/2 teaspoon chile powder
1/2 teaspoon cumin
few dashes paprika
Pour some olive oil in a large pot and saute onion and garlic until onions start to soften. Add peppers and mushrooms and saute until mushrooms soften. Add black beans and saute for a few more minutes. Season with salt and pepper. Pour in crushed tomatoes and add half the quinoa or a bit more. If you add all of the quinoa it will be to much and take over the dish. Season with chile powder, cumin, and paprika and add more to taste. Let simmer on low heat to combine flavors before serving.
Serve with chopped cilantro and diced avocado.