A hearty pot of vegan chili made with quinoa and vegetables.
Course Main Course
Cuisine vegan, vegetarian
Dish Type stew
Cooking Style Easy, vegan, Vegetarian
Diet and Health gluten-free, Healthy, low fat
Seasonal autumn, winter
Ingredient quinoa
Prep Time 30 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr15 minutesmins
Servings 6
Author Vanessa Vanya
Ingredients
1tbspOlive oil
1Large yellow oniondiced (1 3/4 cup)
4Ribbed and chopped poblano pepper***
1Chopped red jalepeno***substitute habanero if you can handle it!
4clovesGarlicminced
2 1/2tbspChili powder**
2tspGround cumin**
1tspCocoa powder
1 1/2tspPaprika**
1/2tspGround coriander**
1/2tspCayenne pepper**or more if you're wild
214.5 ozCans diced tomatoes
18 ozCan tomato sauce
2cupsCooked quinoa*
2cupsVegetable brothplus one cup in reserve
Salt and freshly ground black pepperto taste
215-oz canKidney beansdrained and rinsed
115-oz canBlack beansdrained and rinsed
1 1/2cupsFresh or frozen corn
1cupChopped fresh spinach
1/2cupCilantrochopped, (optional)
Juice of 1 lime
Instructions
Heat olive oil in a large enameled cast iron pot over medium-high heat.
Once oil is hot add onion and chopped peppers and saute until tender, about 4 minutes.
Add in garlic, chili powder, cumin, cocoa, paprika, coriander, cayenne pepper and saute for 30 seconds.
Add in diced tomatoes, tomato sauce, cooked quinoa, and broth. Season with a pinch of salt and black pepper.
Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes. If chili gets too thick, add 1/4 cup additional vegetable stock at a time, up to 1 cup in total. Adjust flavor with additional salt and pepper to taste.
Add in all beans, corn, spinach, (optional) cilantro and lime and cook until heated through.
Notes
*Don't forget to cook your quinoa in advance. (You can cook it up to 24 hours in advance and store it in a sealed container in the refrigerator.) **Make sure your spices are fresh. If you aren't sure how old your spices are, check the color and give them a sniff test before using them. Fresh spices should still have a vibrant color and aroma. If you can't tell by smelling, taste the spices to ensure that your chile still has bite and none of the spices faded or turned bitter. ***I recommend wearing disposable gloves when handling chile peppers. This recipe makes a very chunky chili. If you prefer a soupier texture, you can simmer the chili for an hour to allow the tomatoes to break down.