Go Back
Print

Vegetarian Quinoa Chili Recipe

You’ll never miss the meat in this delicious recipe: just the warm comfort and pure goodness of it.

Ingredients

  • 2 cups cooked quinoa
  • 1 tbsp olive oil extra virgin
  • 1 large yellow onion diced (1 3/4 cup)
  • 4 cloves garlic minced
  • 2 cans cans diced tomatoes 14.5 oz/can
  • 1 can tomato sauce 15 oz
  • 1.5 – 2 cups water you can use chicken broth if not making vegetarian
  • 7 oz canned diced green chilies
  • 2.5 tbsp chili powder
  • 2 tsp ground cumin
  • 1.5 tsp paprika
  • .5 tsp granulated sugar
  • 2 tsp cocoa powder
  • .5 tsp ground coriander
  • cayenne pepper to taste, optional
  • Salt and freshly ground black pepper to taste
  • 2 cans kidney beans drained and rinsed (15 oz; (I used one dark red, one light red))
  • 1 can black beans 15 oz , drained and rinsed
  • 1.5 cups corn fresh or frozen
  • 1.5 cips cilantro chopped
  • 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 saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.
  • Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chilies, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste.
  • Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
  • Add in all beans, corn, cilantro and lime and cook until heated through.
  • Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).
  •