Buffalo-style quinoa chili from Food52

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Notes about this recipe

  • clcorbi on October 16, 2017

    I thought this chili was good but not great. I do like the idea of quinoa in a chili, but the flavor of this one felt pretty one-dimensional to me. To be fair, I didn't have Frank's Hot Sauce, so I just added Sriracha to taste. This might have affected things. Still, I'd rather just try adding quinoa to a chili recipe I already like next time.

  • mrsmadam on January 26, 2017

    I made this as written and Rutabaga is right on. Amazing flavor. The hominy adds a nice corn "tortilla" flavor.

  • Rutabaga on November 06, 2016

    This chili is amazingly flavorful considering how simple it is. I made approximately three times the recipe amount, using two cans of black beans and two 28 ounce cans of fire roasted tomatoes (one diced, one crushed) , then rinsed the cans out with about another cup of water that I also added to the pot. I didn't bother with adding tomato sauce or stock, but with the fire roasted tomatoes I don't feel you need it. Instead of hominy, I added frozen corn. To prevent it from being too spicy for my five-year-old, I omitted the Frank's, and instead served it with a variety of hot sauces for people to add to taste. There's no need to broil the soup; the blue cheese adds wonderful umami just sprinkled on top.

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