Twin Chefs Lilly & Audrey Andrews Cook White Bean & Quinoa Chili with Parmesan Veggie Drop Biscuits
- 4 15-oz cans cannellini beans
- 1 onion
- 3 carrots
- 1 tomato
- 1 pasilla or Anaheim chile pepper
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 tablespoon chili powder
- 2 teaspoons ground oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 ½ cups organic vegetable broth
- 2 tablespoons tomato paste
- ½ cup uncooked quinoa
- 1 avocado
- Hot chile sauce, to taste (optional)
- Fresh cilantro leaves (optional)
- 1 carrot
- ½ zucchini
- 2 cups unbleached flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup shaved fresh Parmesan cheese
- 3 tablespoons minced fresh chives
- ¼ cup unsalted butter
- ¾ cup low-fat buttermilk (1%), chilled
White Bean & Quinoa Chili Recipe
Place beans in colander, rinse well with cold water, and let drain. Set aside. Cut vegetables and set aside separately; chop onion. (You should have about 1 ½ cups.) Peel carrots and cut into ¼-inch slices. (You should have about 1 cup.) Cut tomato in ¼-inch dice. Cue pepper in half lengthwise and discard stem, seeds, and ribs. Chop finely.
Place a heavy-bottomed Dutch oven over medium-high heat. Add olive oil, swirling to coat bottom with oil. Add chopped chili and cook for 2 minutes or until fragrant, stirring occasionally. Add onion, carrots, and tomato. Cook for 5 minutes or until vegetables are beginning to soften, stirring often. While vegetables are cooking, peel and mince garlic. When vegetables have cooked for 5 minutes, add minced garlic, chili powder, cumin, and salt. Cook for 1 minute, stirring often. Add vegetable broth, tomato paste, and drained beans and stir until blended. Bring bean mixture to a boil over high heat. (While beans are coming to a boil, place quinoa in a colander used for beans, rinse with cold water, and let drain.) Add quinoa to bean mixture and reduce heat to medium-low. Stir gently to mix, then simmer for about 10 minutes or until carrots and quinoa are tender.
Just before serving, peel, halve, and core avocado. Cut into ½-inch dice. Spoon chili into 8 shallow bowls, dividing it evenly. Top each serving with a sprinkling of avocado, hot sauce, and cilantro leaves, if desired.
Parmesan Veggie Drop Biscuits Recipe
Mince carrot and zucchini, set aside.
Mix Dry Ingredients:
Preheat oven to 375 degrees F. Line a baking sheet with with parchment paper. Mix flour, baking powder, salt, and baking soda in a bowl. Add Parmesan cheese, chives, and minced carrot and zucchini. Toss to mix. Set aside.
Blend Wet and Dry Ingredients:
Place butter in a small microwave-safe bowl. Microwave on HIGH for 15 seconds or until melted. Pour buttermilk into a bowl. Stir in melted butter. Stir flour mixture into buttermilk mixture just until blended. Do not over-mix; mixture will be lumpy and loosely holding together.
Drop dough by ⅓ cupfuls onto prepared baking sheet. Bake for 25 minutes or until golden brown. Remove from oven and let biscuits cool for 10 minutes on baking sheet, then serve."We Love Cooking! Totally Tasty Food for Kids" is available in stores. Follow the twins on Twitter @LillyAudrey.
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