Oh, the joy of a warm bowl of chili on a blustery day—it’s like a cozy hug from a wool sweater, if sweaters were edible. This vegan quinoa chili, bursting with earthy flavors and just the right amount of spice, might not win any beauty contests but who cares when it delivers comfort straight to your soul? Honestly, it’s got me feeling all nostalgic for family dinners when we’d all sit around the table, laughing, and completely unaware of how quinoa was about to take over the culinary world.
Steps
- Rinse the quinoa and combine it with water in a medium saucepan. Cook over medium heat until the water is absorbed, which takes about 15 minutes, and then set it aside.
- In a large pot, heat olive oil over high heat and add chopped onion. Cook until the onion turns tender, approximately 5 minutes, then add minced garlic, diced jalapeño, chopped carrot, celery, bell peppers, and zucchini, cooking until all vegetables are tender, around 10 minutes.
- Add the drained black beans, kidney beans, diced tomatoes, and tomato sauce to the pot. Stir in the cooked quinoa and season with chili powder, cumin, salt, and black pepper.
- Lower the heat and let the chili simmer for about 30 minutes. Serve the chili warm, and garnish with your choice of green onions, avocado slices, cheese, sour cream or Greek yogurt, chips, or crackers, if desired. The chili can be frozen for later use.
Ingredients
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, diced
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 3 (15-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2-3 tablespoons chili powder, to taste (3 tablespoons recommended)
- 1 tablespoon ground cumin
- Salt and black pepper, to taste
- Optional toppings: green onions, avocado slices, cheese, sour cream or Greek yogurt, chips, crackers, etc.
Nutritional Values
Calories: 2580kcal | Carbohydrates: 456g | Protein: 120g | Fat: 36g | Sodium: 6084mg | Potassium: 12900mg | Fiber: 132g | Sugar: 120g | Vitamin A: 36180IU | Vitamin C: 714mg | Calcium: 1284mg | Iron: 63.6mg
FAQ
- Can meat lovers enjoy this vegetarian chili?
- Absolutely! This vegetarian chili is hearty and filling, with a rich flavor profile that even those who typically prefer meat dishes will appreciate.
- What makes this chili a good source of protein?
- The combination of black beans, red kidney beans, and quinoa provides a substantial amount of plant-based protein, making this chili a nutritious choice.
- How can I customize the toppings for this chili?
- You can top your chili with a variety of ingredients such as green onions, avocado slices, cheese, sour cream or Greek yogurt, chips, or crackers. Cornbread is also a great side option.
- Is this chili suitable for freezing?
- Yes, this chili freezes exceptionally well. You can make a large batch and store the leftovers in the freezer for a convenient meal on a busy day.
- What are the key spices in this chili recipe?
- The essential spices for this chili are chili powder and cumin. They contribute significantly to its delicious flavor, so it’s recommended not to skip them.
Tips
- Ensure to thoroughly rinse the quinoa before cooking to eliminate any bitterness, which can enhance the overall taste of the chili.
- Don’t skimp on the chili powder and cumin; these spices are essential for adding robust flavor to the chili, making it irresistible to even the most devoted meat lovers.
- For even better flavor, prepare the chili a day in advance. The flavors meld together beautifully overnight, making the leftovers taste even more delicious.
- Consider freezing any extra chili for later enjoyment. This dish freezes well, allowing you to have a convenient and tasty meal ready for any future rainy day.
Equipment
- Medium Saucepan
- Large Pot or Dutch Oven
