I am always inspired when I look at the bulk bin “wall of grains” at Whole Foods. So many healthy options.
This weekend, I wanted to make some chili with a bean I haven’t used (or heard of) before. Adzuki beans fit the criteria.
According to a Whole Foods FAQ, adzuki beans are traditionally used in Japanese and Chinese cuisine, often in sweet dishes. They are great sources of “protein, soluble fiber, iron, magnesium, zinc, potassium and folic acid.” All important things to ensure a healthy, long life.
I modified my Spicy Blackbean recipe a bit to come up with this warm and comforting chili.
- 2 teaspoons extra virgin olive oil
- 1/2 cup onion, diced
- 1/2 cup red bell peppers, diced
- 1/2 cup green bell peppers, diced
- 3 garlic cloves, finely diced
- 2 cups of cooked adzuki beans
- 1 cup tomato puree
- 1 cup water
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red chili/cayenne
- salt to taste
- a handful of fresh cilantro, chopped finely
- Heat the oil in a heavy saucepan.
- Chop the onions, peppers and garlic finely or pulse a few times in the food processor.
- Add to the oil.
- Sauté for a few minutes.
- Add the beans, tomato puree and water.
- Add the seasonings and mix well.
- Let it simmer for about 30 minutes. Add more water if needed to get to your preferred consistency.
- Add salt to taste.
- Garnish with cilantro.
Copyright: Global Veg