Vegetarian quinoa chili
This Vegetarian Quinoa Chili combines a variety of vegetables, black and kidney beans, and quinoa for a hearty and healthy meal. Seasoned with chili powder and cumin, it offers a robust flavor perfect for cozy dinners.
Cook time 60 min
Prep time 20 min
Ingredients:
1/2 cup quinoa1 cup water
1 tbsp olive oil
1 onion
3 garlic cloves
1 jalapeno pepper
2 carrots
2 stalks celery
1 green pepper
1 red pepper
1 zucchini
2 cans black beans
1.50 cups kidney beans
5 cups canned tomatoes
1 can tomato sauce
1 tbsp chili powder
1 tbsp ground cumin
1 dash salt
1 dash black pepper
This Vegetarian Quinoa Chili is a hearty, nutritious, and delicious meal that's perfect for a cozy dinner. Packed with a variety of vegetables and proteins like black beans and quinoa, it's a complete meal that even meat lovers will enjoy. The chili is seasoned to perfection with chili powder and ground cumin, providing a robust flavor profile that's both satisfying and healthy.
Instructions:
- In a medium saucepan, combine 1/2 cup of quinoa and 1 cup of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15 minutes until the quinoa is cooked and the water is absorbed.
- Remove the saucepan from heat and set aside the cooked quinoa.
- Dice the onion, carrots, celery, green pepper, red pepper, and zucchini.
- Mince the garlic cloves and jalapeno pepper (remove the seeds for a milder taste).
- In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté for about 5 minutes until the onion becomes translucent.
- Add the diced carrots, celery, green pepper, red pepper, and jalapeno pepper. Sauté for another 5-7 minutes until the vegetables begin to soften.
- Add the diced zucchini, drained and rinsed black beans, kidney beans, canned tomatoes, and tomato sauce to the pot.
- Stir in 1 tbsp of chili powder, 1 tbsp of ground cumin, a dash of salt, and a dash of black pepper. Mix well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally.
- After the chili has simmered, stir in the cooked quinoa. Mix well to evenly distribute the quinoa throughout the chili.
- Continue to simmer the chili for another 10 minutes, allowing the flavors to meld together.
- Taste the chili and adjust the seasoning as needed with additional salt and pepper.
- Serve the Vegetarian Quinoa Chili hot, garnished with your favorite toppings like chopped cilantro, avocado slices, or a sprinkle of cheese if desired.
After a simmering session on the stove, your Vegetarian Quinoa Chili will be ready to serve. This flavorful dish is not only filling but also nutritious, offering a well-rounded balance of vegetables, grains, and protein. It’s an ideal meal prep recipe for busy weeks and can easily be frozen for later use. Enjoy your chili topped with your favorite garnishes like avocado, cheese, or fresh cilantro.
Vegetarian quinoa chili FAQ:
Cooking the quinoa takes about 15 minutes. Combine 1/2 cup of quinoa with 1 cup of water, bring to a boil, then reduce heat and simmer until the water is absorbed.
Store leftover chili in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen for up to 3 months; ensure it's cooled completely before freezing.
Yes, you can substitute the black beans or kidney beans with other beans like pinto or cannellini beans, depending on your preference. Ensure they are canned and drained, or cook them properly if using dried beans.
Use a large pot or Dutch oven to comfortably hold all the ingredients. A pot that holds at least 6-8 quarts is recommended to prevent overflow while cooking.
The chili is done when the vegetables are tender, and the flavors are well combined, typically after simmering for about 30-40 minutes total. Stir occasionally to prevent sticking.
Tips:
- To rinse quinoa: Place quinoa in a fine mesh strainer and rinse under cold water for a few minutes to remove its natural coating, which can make it taste bitter.
- Spice adjustment: Feel free to adjust the amount of chili powder and cumin according to your taste preference. Add some smoked paprika or chipotle powder for an extra smoky flavor.
- Bean varieties: You can substitute black beans and kidney beans with your favorite beans such as pinto beans or chickpeas.
- Vegetable variations: Add or swap any vegetables you like such as corn, sweet potatoes, or mushrooms to make the chili your own.
- Toppings: Enhance your chili by adding toppings like sour cream, shredded cheese, avocado slices, or fresh herbs like cilantro.
- Leftovers: This chili tastes even better the next day, making it a perfect dish for meal prepping.
Nutrition per serving
10 ServingsCalories 190kcal
Protein 11g
Carbohydrates 36g
Fiber 13g
Sugar 7g
Fat 2.79g
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