Here is another Costa Rican inspired dish that offers lots of flavour..
super easy to make…
Instead of the typical black beans and rice
I subbed the rice for red quinoa for a little added protein.
BLACK BEAN CHILI
a few swirls of cooking oil
1 small onion, chopped
2-3 cloves garlic, minced
2 jalapeños, minced
1 sweet red pepper, seeded and chopped
1 sweet potato, peeled and chopped (about 1″ pieces)
1-14 oz can fire-roasted tomatoes
4 cups cooked black beans
(now would be a great time to dig out your pressure cooker – just 45 minutes without soaking)
2 cups cooked quinoa
1 cup shredded grilled chicken (optional)
sea salt and pepper to taste
1 tsp cumin
1 tsp chili powder
large handful of fresh parsley, chopped
1-2 tbsp fresh lime juice
Slices of lime, greek yogurt, sliced avocado,
a little chopped parsley for garnish
and some chips to serve
Heat oil in saucepan
and add garlic, onion, jalapeno and red pepper.
Sauté for a couople of minutes until onion becomes transparent.
Add the chunks of sweet potato, canned tomatoes, seasoning
and simmer until potato is fork tender.
Stir in beans, quinoa, chicken
and lime juice and simmer for another couple of minutes.
Garnish and add more seasoning as you wish.
Another bowl of Galley Kat yumminess!