Healthy Vegetarian Quinoa Chili

By Tracy

8 Person

85 Minutes

257 Calories

This is the chili that will change your mind about meatless chili! You gonna love this healthy vegetarian quinoa chili! It’s one of those dishes that’s good the first day but somehow even more amazing the next! This chili makes some of the best leftovers to date! If you’re super on the fence you can even brown a little meat up on the side to mix into the chili.

Ingredients

Pepper
Salt
1 1/2 cups Water or veggie broth
1 cup Dry quinoa
1/2 tsp. Smoked paprika
1 tsp. Dried oregano
1 tbsp. Cumin
2 tbsp. Chili powder
15 oz. Black beans, drained and rinsed
15 oz. Spicy chili beans
1 cup Corn
2 cups Crushed tomatoes
1 tbsp. Avocado oil or olive oil
4 cloves Garlic, minced
1 Diced red bell pepper
1 Diced green bell pepper
2 cups Diced yellow onion

Method

01

Chop your peppers and onion and mince your garlic.
02

Heat a tablespoon of oil in an oven or a large pot on medium-high heat.
03

Add onions, peppers, and garlic and cook for about 5 minutes to tenderize the veggies.
04

Next add crushed tomatoes, corn, chili beans, black beans, and spices; stir to mix.
05

Reduce heat to medium-low and simmer, covered, for 25-30 minutes.
06

While your chili simmers, rinse your quinoa.
07

Add quinoa to a small pot with water or vegetable broth to boil and bring to a rolling boil.
08

Once boiling, reduce heat to the lowest setting and cover [with the lid propped open a bit to vent] for 12-13 minutes or until quinoa is fluffy. Fluff with a fork and add to the pot of chili.
09

The total cook time for the chili will be about 25-30 minutes but feel free to leave it simmering on the stove for a little longer, on the lowest setting, if desired to mingle the flavors even further.
10

Scoop out a bowlful, pile on the toppings, sit back, and enjoy!

Related Tags

Healthy Vegetarian Quinoa Chili

3.8

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Calorie 257 Kcal
Prep Time 20 Mins
Cook Time 65 Mins
Total Time 85 Mins

02 Ingredients

Pepper

Salt

1 1/2 cups Water or veggie broth

1 cup Dry quinoa

1/2 tsp. Smoked paprika

1 tsp. Dried oregano

1 tbsp. Cumin

2 tbsp. Chili powder

15 oz. Black beans, drained and rinsed

15 oz. Spicy chili beans

1 cup Corn

2 cups Crushed tomatoes

1 tbsp. Avocado oil or olive oil

4 cloves Garlic, minced

1 Diced red bell pepper

1 Diced green bell pepper

2 cups Diced yellow onion

03 Method

Step 1

Chop your peppers and onion and mince your garlic.

Step 2

Heat a tablespoon of oil in an oven or a large pot on medium-high heat.

Step 3

Add onions, peppers, and garlic and cook for about 5 minutes to tenderize the veggies.

Step 4

Next add crushed tomatoes, corn, chili beans, black beans, and spices; stir to mix.

Step 5

Reduce heat to medium-low and simmer, covered, for 25-30 minutes.

Step 6

While your chili simmers, rinse your quinoa.

Step 7

Add quinoa to a small pot with water or vegetable broth to boil and bring to a rolling boil.

Step 8

Once boiling, reduce heat to the lowest setting and cover [with the lid propped open a bit to vent] for 12-13 minutes or until quinoa is fluffy. Fluff with a fork and add to the pot of chili.

Step 9

The total cook time for the chili will be about 25-30 minutes but feel free to leave it simmering on the stove for a little longer, on the lowest setting, if desired to mingle the flavors even further.

Step 10

Scoop out a bowlful, pile on the toppings, sit back, and enjoy!

04 Author