Pinto Bean Chili With Pan roasted Spices And Chipotle – Served With Quinoa recipes

Ingredients

• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• 1/4 cup extra virgin olive oil
• 2 medium Vidalia onions – peeled and cut in 1/4″ dices
• 1 tablespoon chili powder
• 1/2 to 1 teaspoon ground chipotle to taste
• 2 garlic cloves – skinned and minced
• 1 – 4 1/2 oz (130 g) canned chopped green chilis
• 1 – 28 oz (795 g) canned peeled whole plum tomatoes – coarsely puréed in a food processor
• 1 1/4 cups tomato juice
• 6 cups cooked pinto beans
• cooking liquid
• 1 1/2 teaspoons sea salt or to taste
• 2 tablespoons Tequila
• 1/4 cup finely chopped cilantro
• 1 1/2 recipes quinoa
• 1/2 cup sour cream
• 6 scallions – trimmed and cut crosswise in 1/8″ slices

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