Vegetarian Quinoa Chili
User Reviews
4.7
Vegetarian Quinoa Chili
Description
The recipe starts by cooking quinoa in water until fluffy. Separately, onions and garlic are sautéed with jalapeño for mild heat. A colorful array of vegetables including carrot, celery, green and red bell peppers, and zucchini are added and cooked until tender. A trio of beans—black and kidney—is incorporated along with diced tomatoes and tomato sauce, creating a thick chili base.
The combination of spices, including chili powder and ground cumin, seasons the chili for a balanced, earthy heat. Simmering the pot allows flavors to meld and intensify without overwhelming the natural sweetness and texture of the vegetables and beans. The quinoa imparts a slight nuttiness and adds body beyond typical bean-only chili.
This vegetarian chili can be served warm as a main course and garnished with various toppings such as green onions, avocado slices, cheese, sour cream, or yogurt for added creaminess and texture contrasts. It is suitable for freezing and reheating, making it practical for meal prep.
Ingredients
- 1/2 cup quinoa rinsed
- 1 cup water
- 1 tablespoon olive oil
- 1 onion chopped, small
- 3 cloves garlic minced
- 1 jalapeno pepper diced
- 1 carrot peeled and chopped, large
- 2 celery chopped, stalks
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 zucchini chopped, medium
- 2 black beans 15 ounce cans, drained and rinsed
- 1 Kidney Beans 15 ounce can, drained and rinsed
- 3 diced tomatoes 15 ounce cans
- 1 tomato sauce 15 ounce) can
- 2-3 tablespoons chili powder depending on your taste (we used 3)
- 1 tablespoon cumin ground
- salt to taste
- black pepper to taste
- green onions avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc, optional toppings
Instructions
- In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
- In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
- Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
- Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Sodium | 507mg | 21% |
| Potassium | 1075mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 3015IU | 60% |
| Vitamin C | 59.5mg | 66% |
| Calcium | 107mg | 11% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
