Amaranth Chili

Amaranth Chili
Amaranth Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Olive oil spray

  • 1/4

    large onion, chopped

  • 3/4

    cup amaranth

  • 3/4

    cup broth (beef, chicken or vegetable) or water

  • 1

    15-oz can black beans, drained and rinsed

  • 1/2

    - to 3/4-lb ground meat (beef, turkey or meat-substitute crumbles)

  • 1

    4-oz can diced green chiles, drained

  • 1/2

    tsp sea salt

  • 1/2

    tsp ground cumin

  • 1/2

    tsp dried oregano

  • 2

    cups shredded zucchini

  • 3

    medium tomatoes, chopped, or one 14-oz can diced tomatoes, drained

Directions

Preheat oven to 450ºF. Spray the inside and lid of a cast-iron Dutch oven with olive oil. Scatter the onion in the pot. Add the amaranth and the liquid. Stir to make an even layer of the grains. In a medium bowl, mix the beans, meat, chiles, most of the sea salt, the cumin and the oregano. Drop forkfuls of the mixture into the pot to cover the amaranth. Top with the zucchini, then the tomatoes. Lightly season with the remaining sea salt. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully-cooked meal escapes the oven. Serve immediately.

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