Amaranth Chili

Name: Amaranth Chili
Yield: serves 2
Ingredients: Olive oil spray; 1/4 large onion, chopped; 3/4 cup amaranth; 3/4 cup broth (beef, chicken, or vegetable) or water; One 15-ounce can black beans, drained and rinsed; 1/2 to 3/4 pound ground meat (beef, turkey, or meat-substitute crumbles); One 4-ounce can diced green chiles, drained; 1/2 teaspoon sea salt; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 2 cups shredded zucchini; 3 medium tomatoes, chopped, or one 14-ounce can diced tomatoes, drained

December 9, 2011

The Aztecs worshipped the life-sustaining properties of amaranth in pre-Columbian times. Sadly, it all but disappeared after the arrival of the conquistadors. A grain (like wheat), amaranth is high in protein, fiber, and amino acids. In this recipe you’ll notice the silky beads add yet another exciting texture to this one-pot meal. I find amaranth in the bulk bins at the health food store. My food processor has a shredding disk, which works well for zucchini; however, sometimes I simply use my grating tower to get the same effect. The shredded zucchini gives this Glorious One-Pot Meal a thick, stewlike consistency that seems especially hearty. Feel free to swap the amaranth for the same amount of rice (the amount of liquid won’t change).

Recipe notes

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