BEST Vegan Chili with Quinoa
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
5 or more
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Calories
3448 kcal
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Course
Dinner
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Cuisine
American-Mediterranean Fusion
BEST Vegan Chili with Quinoa
Description
BEST Vegan Chili with Quinoa starts by cooking quinoa partially in water before it is incorporated into a pot of sautéed vegetables including onion, garlic, carrot, and green bell pepper. Tomatoes, vegetable broth, and a mix of chili powder, paprika, cumin, allspice, salt, and pepper bring warmth and spice to the base. The drained and rinsed black and kidney beans are added with the quinoa, and the chili simmers for 25 minutes to develop its flavors. After removing from heat, fresh cilantro, parsley, and lime juice brighten the taste, adding a fresh contrast to the hearty beans and spices.
The combination of legumes and quinoa provides a satisfying texture, and the spices contribute a balanced, layered flavor profile without overwhelming heat. Serving with optional jalapeño slices and a drizzle of good quality extra virgin olive oil adds layers of flavor and richness. This chili functions well as a nutritious main dish during cooler weather or any time a filling plant-based meal is desired.
The recipe also includes a slow cooker option where quinoa is not pre-cooked; all ingredients cook together on low or high heat for several hours. Fresh herbs and lime juice added at the end are important to boost and complement the intricate flavors of the chili.
Ingredients
- ½ cup quinoa uncooked
- 1 cup water
- extra virgin olive oil I used Early Harvest EVOO, Greek
- ½ yellow onion chopped, large
- 5 garlic minced, cloves
- 2 carrot peeled and chopped
- ½ green bell pepper chopped, large
- 1 16- chopped tomatoes with juice, canned
- 4 cups vegetable broth low-sodium
- 2 1/2 tsp chili powder
- 1 tsp paprika sweet
- 1 tsp cumin ground
- 1/2 tsp ground allspice
- salt
- black pepper
- 1 15- black beans drained and rinsed, canned
- 1 15- Kidney Beans drained and rinsed, canned
- 1/2 cilantro chopped, fresh
- 1/4 parsley chopped, fresh
- 1 lime juice of, large
- 1 jalapeño sliced (optional)
Instructions
- In a small saucepan, combine quinoa and water. Cook over medium heat for about 10 to 15 minutes until the water is absorbed (quinoa will be partially cooked.) Remove from heat and set aside till later.
- In large saucepan or pot, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, garlic, carrots, and bell peppers. Cook for 4 minutes or so, tossing regularly, until softened.
- Add tomatoes, broth, and spices. Season with salt and pepper. Bring to a boil.
- Stir in black beans, kidney beans, and partially-cooked quinoa. Lower heat and let simmer for 25 minutes.
- Remove from heat. Stir in cilantro, parsley, and lemon juice. Transfer to serving bowls, add a generous drizzle of Early Harvest extra virgin olive oil and jalapeno slices, if using. Enjoy!
Notes
- Partially cook quinoa before adding it to the chili to ensure proper cooking and texture.
- Do not omit fresh herbs and lime juice at the end; they add brightness and complexity.
- For slow cooker preparation, add all ingredients without pre-cooking quinoa and cook 4-5 hours on low or 2-3 hours on high.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5or more
Amount Per Serving
Calories 3448 kcal
% Daily Value*
| Calories | 344.8kcal | 17% |
| Carbohydrates | 76.6g | 26% |
| Protein | 15.4g | 31% |
| Saturated Fat | 0.4g | 2% |
| Potassium | 2901.4mg | 62% |
| Fiber | 18.3g | 73% |
| Vitamin A | 6292.4IU | 126% |
| Vitamin C | 149.1mg | 166% |
| Calcium | 466.1mg | 47% |
| Iron | 15.2mg | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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