1 medium sized leek – washed, sliced, include most of the greens
1 can or bottle of beer – the alcohol will evaporate during cooking process
1 can each black beans and kidney beans – rinsed and drained
1/2 cup black olives, sliced
2 cloves garlic, crushed
4 oz can hatch green chilies
1 can crushed or stewed tomatoes
1 Tbs chili powder
1/4 tsp cayenne pepper
1/2 tsp basil
1/4 cup quinoa
2 Tbs cooking oil
3 cups water
Feel free to really go all out and add a handful of cooked Lima or green beans and corn the last few minutes of cooking.
In a soup pot, heat oil and add sliced leeks. Saute for a couple of minutes to soften then add garlic, green chilies, and beer! Whoo hoo! Add chili powder, cayenne pepper, and basil. Simmer for about 10 minutes. Add beans, black olives, tomatoes, and water. Cover and continue to simmer for 30 minutes, stirring occasionally. Rinse the quinoa and add about 15 minutes prior to the end of cooking the chili. If you’ve never used quinoa, this is a power protein food that comes in about 5,000 varieties, and ranges from black to white. It unfurls when cooked and looks like tiny pieces of lace. Other uses are for salads and soups. Serve Chili Non Carne with a hearty bread or crackers and salad.
Yields about 8 servings. Enjoy!
Tip: If you have never used leeks they are always full of dirt between the layers of the leaves. You can’t miss it, but if it isn’t washed off, your food will be a gritty experience. So, you can wash them after you slice them up, or do it as you go. These subtle onion-flavored veggies are awesome in all kinds of dishes, or used raw or sauteed to top your veggie burgers and salads.