Vegetarian Chocolate Quinoa Chili Recipe

Name: Vegetarian Chocolate Quinoa Chili Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 2 tablespoons olive oil; 1 1 large onion; 2 2 large carrots; 2 2 stalks celery; 1 1 medium red bell pepper; 4 4 cloves garlic; 2 2 tablespoons cocoa powder; 1-2 1-2 tablespoon chili powder; 1 1 teaspoon dried oregano; 5.5 5.5 ounce can tomato paste; 4 4 cups water; 28 28 ounce can diced tomatoes; 2 2 14-ounce cans of kidney beans; 1 1 tablespoon molasses; 1 1 tablespoon honey; 1 1 cup quinoa; ½ ½ cup dark chocolate chips

User Reviews

5.0

111 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6 servings
Calories
436 kcal
Course
Dinner
Cuisine
North American

Vegetarian Chocolate Quinoa Chili Recipe

Iris Warren

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This vegetarian quinoa chili is full of flavor and feel-good ingredients. Made with beans, quinoa, cocoa powder, chocolate, and molasses, it has a unique rich taste and wonderful depth. It's an easy-to-make, hearty, and healthy meal that even meat lovers will enjoy!

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Ingredients

Servings

2 2 tablespoons olive oil
1 1 large onion minced
2 2 large carrots diced
2 2 stalks celery diced
1 1 medium red bell pepper diced
4 4 cloves garlic minced
2 2 tablespoons cocoa powder
1-2 1-2 tablespoon chili powder depending how spicy you want it
1 1 teaspoon dried oregano
5.5 5.5 ounce can tomato paste
4 4 cups water or vegetable stock
28 28 ounce can diced tomatoes bonus if they're fire-roasted!
2 2 14-ounce cans of kidney beans drained and rinsed
1 1 tablespoon molasses
1 1 tablespoon honey can use brown sugar
1 1 cup quinoa
½ ½ cup dark chocolate chips

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Instructions

Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes, or until it is soft and brown. Add the carrots, celery, and bell pepper and continue to cook until the vegetables are all soft and begin to brown, about 5 minutes. Add the garlic and cook for 1 minute more.
Add the cocoa powder, chili powder, and oregano to the pot and let them cook until they are fragrant, about 1 minute. Push the vegetables to the side of the pot and add the tomato paste. Let it cook, stirring frequently, until it begins to caramelize, about 2-3 minutes.
Add the water, tomatoes, beans, molasses, and honey to the pot and bring it to a boil. Reduce the heat to low and let it simmer, partially covered, for 10 minutes.
Add the quinoa to the pot and let the pot simmer for another 18-20 minutes, or until the quinoa is cooked. The quinoa will take a little longer than normal to cook in the chili. Add the chocolate and stir the pot until it melts.

Nutrition Information

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Serving 1 serving = ⅙ of the recipe Calories 436kcal (22%) Carbohydrates 71g (24%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Cholesterol 1mg (0%) Sodium 812mg (34%) Potassium 1415mg (40%) Fiber 15g (60%) Sugar 23g (46%) Vitamin A 5649IU (113%) Vitamin C 49mg (54%) Calcium 195mg (20%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 436 kcal

% Daily Value*

Serving	1 serving = ⅙ of the recipe
Calories	436kcal	22%
Carbohydrates	71g	24%
Protein	16g	32%
Fat	12g	18%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Cholesterol	1mg	0%
Sodium	812mg	34%
Potassium	1415mg	30%
Fiber	15g	60%
Sugar	23g	46%
Vitamin A	5649IU	113%
Vitamin C	49mg	54%
Calcium	195mg	20%
Iron	6mg	33%