In my opinion, there is no dish more warm, cozy, and comforting than chili, and this may be the BEST chili recipe yet. That's right, this Classic Vegetarian Quinoa Chili is everything that you love about your favorite, childhood chili recipe, but with a plant-based twist. It's hearty, it's creamy, it's perfectly seasoned, and the best part is - you can use any beans that you have on hand. This recipe is naturally gluten and dairy-free, and comes together in a matter of minutes. It's perfect for those cold winter days!
Ingredients
- 2 Tablespoons Olive Oil
- 1 Onion diced
- 3 Cloves Garlic
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 1 Tablespoon Coconut Sugar optional
- 1 14.5 oz. Can Diced Tomatoes
- 1 Tablespoon Diced Chipotles in Adobo
- 1 Can Kidney Beans drained and rinsed
- 1 Can Garbanzo Beans drained and rinsed
- 1 Can White Beans drained and rinsed
- 1 Cup Quinoa
- 1 14.5 oz Can Tomato Sauce
- 3 Cups Vegetable Broth
- 1 Lim juiced
- Sea Salt to taste
- Black Pepper to taste
Instructions
- Start by adding olive oil to a large pot on the stove over medium heat.
- Next, prepare your alliums: dice your onion and mash your garlic.
- Then, add them to the pot alongside a pinch of sea salt and black pepper, the chili powder, cumin, and coconut sugar (if desired).
- Stir this mixture frequently for about 4-5 minutes
- Next, add your diced tomatoes to the pot alongside the chili peppers in adobo, the beans, and quinoa, stirring again until everything is fully incorporated.
- Finally, add in the tomato sauce and vegetable broth, and bring your chili to a gentle boil.
- Once your chili is boiling, turn the heat to low, then cover your pot and let it simmer for 20-22 minutes, until the quinoa is fully cooked through.
- Once it’s done cooking, remove the lid, stir in the lime juice, and add more salt and pepper, if desired.
- Finally, once it’s done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week. Garnish with any toppings that you desire.
Calories: 317kcal | Carbohydrates: 51g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 506mg | Potassium: 749mg | Fiber: 10g | Sugar: 4g | Vitamin A: 669IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 6mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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