From: Nicole Caceres of John Marshall High School, Los Angeles, 1st prize winner in the 2012 C-CAP Meatless Monday Recipe Contest. Yield: 6 1-cup portions.
6 poblano chilies
2 Tbsp. vegetable oil
1 red onion, small diced
3 cloves garlic, minced
1 tsp. ground cumin
½ tsp. ground cinnamon
2 cups tomato juice
1 15-oz. can vegetable broth
1 cup quinoa
2 15-oz. cans S&W Black Beans, drained
¼ cup almond butter
2 oz. bittersweet chocolate, chopped
1-2 Tbsp. chipotle in adobo, minced
¼ cup roughly chopped fresh cilantro
For garnish:
as needed, grated Cheddar cheese
1 avocado
as needed, sour cream
as needed, pomegranate seeds
Preheat oven to 350°F. Using tongs or a kitchen fork, hold poblanos over open flame on the range to roast peppers until the skins are blistered. Peel, seed and devein the peppers. Dice the poblano flesh.
Heat oil in a large skillet over medium heat. Add onions and diced poblanos. Saute until the onions are soft. Add garlic, cumin and cinnamon. Continue to sauté about 3 more minutes until very fragrant. Add tomato juice, vegetable stock, quinoa and beans. Simmer, stirring frequently, about 20-25 minutes, until quinoa is tender. A white “halo” around the quinoa grains is a sign they are done cooking. Add almond butter, chocolate, chipotle and cilantro. Stir well to incorporate. Garnish with cheese, avocado, sour cream, and/or pomegranate seeds.