I am sick.
Like full on, snot factory, can’t sleep enough, death-warmed-over kinda sick. I should have known it was going to happen. I almost always get sick after traveling. My immune system is no match for the bevvy of germs floating around airports and on airplanes.
I just wish I could shake this so I could have more energy. I’ve been on kitchen hiatus for the past few weeks and I am itching to get back in there. I have so many fun, creative things I want to whip up in the kitchen but all my body wants to do is pass out on the couch in front of a million episodes of the Vampire Diaries.
I did manage to scrounge up enough mojo to whip together this chili. And it was totally worth it. I know chicken noodle soup is the standard fare for sickies, but I think chili is a perfect candidate, too. Still warm and comforting like chicken noodle soup, but also packed with a dose of spice—which is great for clearing out the sinuses.
I especially love this one because it is so bursting with flavor and spice that it’ll break through even the most virus-dulled tastebuds. Few things are more frustrating than working hard on a dish while you’re sick and taking the first bite and….nothing. No flavor at all. That was not the case with the first bite of this chili.
Let’s talk about all the goodness in this bowl.
The quinoa in this vegetarian chili serves as a chewy and bulky substitute for meat while providing a hefty amount of your daily dose of magnesium and fiber. The traditional chili flavor is given an interesting twist with a dose of sweet coconut milk and curry paste. The dark red kidney beans are packed with free-radical fighting polyphenols. Basically, this chili is all that is right and good about how to fuel your body. It was a great dish to help start off 2012 in a clean and healthy manner.
Now if I could just get rid of this bloody cold…