Amaranth Chili
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 information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the onion in the pot.
Step 4
Add the amaranth and the liquid. Stir to make an even layer of the grains.
Step 5
In a medium bowl, mix the beans, meat, chiles, most of the sea salt, the cumin, and the oregano. Drop forkfuls of the mixture into the pot to cover the amaranth.
Step 6
Top with the zucchini, then the tomatoes. Lightly season with the remaining sea salt.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 882
Step 9
Protein: 57g
Step 10
Carbohydrates: 105g
Step 11
Fat: 27g
Step 12
Cholesterol: 99mg
Step 13
Sodium: 102mg
Step 14
Fiber: 28g
