Amaranth Chili

• 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

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

olive oil spray, onion, amaranth, broth, black beans, ground meat, green chiles, salt, ground cumin, oregano, zucchini, tomatoes

Taken from www.epicurious.com/recipes/food/views/amaranth-chili-378799 (may not work)