Name: vegetarian Pichuberry and Quinoa Chili
Yield: Serves 8
Cuisine: Peruvian
Ingredients: 1 15-ounce can canary beans with liquid (or substitute pinto beans); 1 15-ounce can diced tomatoes; 1 tablespoon ground cumin; 2 tablespoons chili powder; 2 teaspoons oregano; 1 teaspoon smoked paprika (optional); Salt and pepper, to taste; Chopped scallions, avocado slices, sour cream or plain Greek yogurt, shredded cabbage or lettuce, tortilla strips, lime wedges, chopped pichuberries; 1 cup water; ½ cup quinoa; 1 yellow onion, chopped; 2 tablespoons olive oil; 1 cup diced carrot; 1 small jalapeno, seeded and minced; 1 green bell pepper, seeded and chopped; 1 cup diced celery; 4 cloves garlic, minced; 1 large zucchini, cut in ½-inch cubes; 1 15-ounce can black beans with liquid; 2 cups pichuberries, (golden berries) halved; 1 15-ounce can kidney beans with liquid

Preparation info

Serves
8

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Even though this hearty soup is not Peruvian, we could say this version is a fusion, as it is filled with some of our favorite Peruvian superfoods. It is a creation of our friend and health maven, Manuel Villacorta.

Ingredients

½ cup quinoa
1 cup water
2 tablespoons

Method

In a saucepan over medium heat, bring 1 cup of water to a boil. Add the quinoa and lower the heat to a simmer. Cook covered until all the water is absorbed, (about 15–20 minutes). Fluff with a fork and set aside.
In a large saucepan, heat the olive oil over medium heat

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