It was chilly in Buffalo this weekend, and you know what that means – as Game of Thrones fans say ‘winter is coming’. But that also means that Chili season is coming! I absolutely love chili and eat it all year round. But this also means that farmers markets are going to close soon, so Erica and I decided to go check out our favorite one today – the Clinton/Bailey Market.
I didn’t snap any shots because it was kind of a dismal day and I had my eye on the prize. I was looking for Habaneros, but none of the stands had any! Did I miss the season!? I couldn’t have, I have friends that are still growing them, they must just not be fully ripe? oh I hope I didn’t miss the season!
That didn’t stop me from buying up peppers though. I bought 3 green bell peppers, a basket of poblanos, and a basket of jalapenos. My initial thought was to stuff the peppers with some delicious chili, but as I started putting together the work load in my head, I decided to switch it up and just make a stuffed pepper soup of sorts.. it kind of came out like a chili… or a chowder.. I don’t know – But it’s super good, and actually super healthy – So I’ll share my recipe!
Ingredients –
- 3 large bell peppers
- 5 poblano peppers
- 2 jalapeno peppers
- 2 med onions (diced)
- 2 boxes of ‘earthly grains quinoa/brown rice roasted red pepper basil blend
- 2 – 12oz cans of v8
- 4 – 1 tablespoon chunks of butter
- 1# ground beef 80% lean
- 1 can chili beans
- 1/2 can black beans
- 12oz water (fill an empty v8 can)
- 1+ tb Salt
- 1+ tb Pepper
- 2tsp Chili Powder
- 2tsp Garlic Powder
- 2tb Paprika (smoked if you got it!)
Fill a large pot with water, bring it almost to a boil and shut the heat off. Cut all the peppers in half, discard the seeds and pith and drop them in the water. This step isn’t necessary, but it will thoroughly clean the peppers and partially cook them, making them easier to dice.
While they are taking their bath, melt 2 of the 4 tablespoons of butter in a large pot (5-qt minimum)
Toss in the diced onions and stir them up with the butter.
One by one, remove a pepper from the hot water, and dice into 1/2″ chunks, dropping them into the pot with the onions. Be sure to stir every once and a while to mix everything up.
When all the peppers are in the pot and mixed in thoroughly with the onions, add some salt and pepper and the 2 boxes of quinoa blend. Stir everything together.
Add the 2 – 12oz cans of v8, and fill one of the empty cans with water and add it to the pot as well. Mix and add more salt/pepper. (I like to add a little salt and pepper at each big step – I don’t know.. it just makes cooking more fun I think).
Take the raw ground beef and break it up into little pieces directly into the pot with your hands. If you’re concerned with your fat intake, you could fry the beef up prior to this, but I love the added richness the fat adds to the dish – we shouldn’t be afraid of it.
Add the Paprika, Chili Powder, and Garlic Powder, mix everything up and bring to a boil.
Once boiling, reduce to low heat and add the chili and black beans.
Let simmer for 5 minutes – taste and add seasoning to your taste, and drop in the 2 remaining chunks of butter. (or don’t if you’re worried about the fat intake.)
Simmer, stirring occasionally for another 15-20 minutes with a lid on until the quinoa blend is fully cooked to your satisfaction and cut the heat.
Leave the lid on for another 10-15 minutes before serving.
makes 7 servings, 2 cups each – 520 calories per serving.
Enjoy with sour cream or cheese or whatever!
