January 6th, 2013. My last blog post was January 6th, more than 20 days ago. If I had to guess, this was my longest blogging break to date, and it certainly wasn’t planned. I hate being away from this little domain but sometimes, life beckons. You know how that goes – at first it’s just a couple days, and blogging is still towards the top of your to-do list. After a week or so, it’s fallen to the middle of the list and by two weeks out, it’s easier to not blog than to sit down and write.
But this time feels different. Not only has blogging reached the top of the list again, but I received two blog comments in the last few days that really got the juices flowing again. They made me miss writing, cooking…creating something new that could potentially inspire another.
And to thank you all (for sticking around, for commenting, and for being hungry no matter the time of day), I’ll be hosting a few giveaways. Might as well come back with a party after a 20 day leave of absence, right?
For tonight, I hope you like the looks of this buffalo quinoa chili inspired by one of my new favorite blogs, Naturally Ella. Made buffalo with the magic that only Frank’s hot sauce can provide, and easily vegan by leaving off the blue cheese (though I don’t recommend it). Your Super Bowl party patrons will be forever in your debt after a bowl full of this.
Buffalo Quinoa Chili
Keywords: saute soup/stew entree side gluten-free vegetarian vegan Super Bowl winter fall
Ingredients (serves 2-4)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 8-ounce can tomato sauce
- 1 14-ounce can diced tomatoes
- 1 cup veggie broth
- 1 cup cooked black beans
- 1 14-ounce can hominy
- 1 cup cooked quinoa
- ½ cup Frank’s red hot sauce
- 1.5 tsp smoked paprika
- 1.5 tsp cumin
- 1 tsp salt
- Fresh black pepper
- Blue cheese, for topping
Heat the olive oil over medium in a sauce pan and, once hot, add the diced onion and celery to the pan. Cook until soft, about 5 minutes.
Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer cook for 15 minutes. Add in black beans, hominy, quinoa, Frank’s, smoked paprika, cumin, salt, and pepper. Continue to cook 15 more minutes, until flavors have melded.
To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3-5 minutes.
You would thinking, looking at the ingredients, that this might just be some run-of-the-mill Super Bowl chili. But you know, a few small ingredients can change the entire chili dynamic, and that’s exactly what came to pass with this recipe.
Smoked paprika? Check.
Frank’s hot sauce? Absolutely check.
Enjoy this slightly spicy, slightly smoky, slightly chunky, and slightly blue bowl of warmth. Super Bowl halftime show disappointing the guests? Break out the spoons and heat up the broiler.
I’m excited to be writing again. Thanks for having me back!
Question: For the bloggers out there, what was your longest blogging break?
Bonus Question: What are you making for this year’s Super Bowl?