If you’ve been wondering why there is so little new recipes up here, I must tell you this will not change anytime soon. My life right know is a sweet mess of dirty diapers, baby smiles and cries and lots of food ordering. Last week David decided the best way to catch some z’s is in mama’s arms. Meaning I spend a lot of time on the couch, watching Netflix (insert confused emoticon). From this you can easily assume new recipes are not so easy to write right now.
But we still have weekends and I got really good in doing things one handed! Not to mention I spend a lot of time thinking about food as well. This is how this recipe was born. A superfood chili bowl, that would supply lots of proteins and fibre, to keep me going! What I didn’t anticipate was that babies can get irritated if mommy eats lots of beans. I would not recommend this recipe, if you’re breastfeeding. If you’re not, please eat a bowl foe me as well, as this was one of the best chilis I ever had!
- 1 big onion
- 1 tbsp olive oil
- 3 cloves of garlic
- 1-3 red chilis
- 2 small cans of diced tomatoes
- 2 small cans of beans (red kidney beans and black eyed beans, or other)
- 100 g (1/2 cup) dry yellow lentil
- 100 g (2/3 cup) dry buckwheat
- 100 g (2/3 cup) quinoa
- 1 tbsp cocoa powder
- 1/2 l (2 cups) vegetable broth
- salt (about 2 tbsp), to taste
- pepper, to taste
- fresh parsley
- Finely chop the onions, garlic and chili. Heat a big pot and sauté onions on olive oil for a few minutes. Add garlic and chilis - use just one if you don't like spicy food or more if you do. Sauté for a another two minutes.
- Now add all other ingredients: diced tomatoes, beans with liquid, lentil, buckwheat, quinoa, cocoa and vegetable broth. Bring to boil and lower the heat. Add salt and pepper to taste. Add chopped parsley.
- Simmer for about an hour or until the lentil, buckwheat and quinoa are cooked and soft.
- Serve with fresh chopped parsley, chilis and tacos.
Yours truly, A.