This Quinoa Chili is Cozy Comfort Food!
It’s been chilly here in the North East. My family’s favorite cold weather comfort food is this Quinoa Chili. I made a huge batch in my Lodge Dutch Oven and it’s been keeping us warm, satisfied and toasty.
There’s plenty of protein from the beans and quinoa, plus I sneak in as many vegetables as I can 🙂
- Today I used:
Onion
Carrot
Celery
Garlic
Red pepper
- Then I added the spices:
1, 4 oz can green chilies (optional, leave them out if you don’t want your chili hot!)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
- Next the beans, I wasn’t shy with these:
2, 15 oz cans red kidney beans, drained and rinsed
1, 15 oz can black beans, drained and rinsed
- And then the rest:
1, 24oz can crushed tomatoes
2 cups best quality vegetable broth Click HERE for my FAVORITE!
1 cup frozen corn
What about the toppings?
You can’t have a great chili without plenty of toppings. I went for:
- fresh cilantro
- tofu “sour cream”
- avocado
- lime wedges
- tortilla chips
- green onions
This is a hearty “stick to your ribs” type meal. If you’re trying to convince someone to go vegan, cook them this! Add it to your Super Bowl Party menu, everyone will love it:)
Quinoa Chili
A deliciously warming and satisfying winter meal.
Ingredients
3–4 tablespoons vegetable stock
1 large yellow onion, peeled and diced
3 sticks celery, diced
1 red pepper, diced
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1, 4 oz can green chilis (optional, depending on how much heat you like)
2, 15 oz cans red kidney beans, drained and rinsed
1, 15 oz can black beans, drained and rinsed
1, 24 oz can crushed tomatoes
2 cups best quality vegetable stock Click HERE for my FAVORITE.
1 cup frozen corn
For the toppings:
Fresh cilantro
Vegan shredded cheese
Vegan sour cream
Avocado
Green onions
Tortilla chips
For the Quinoa:
1 cup quinoa
Instructions
- Heat the oil in the Dutch Oven add the onion and cook on a medium/low heat until translucent.
- Add the celery, red pepper and garlic, cook for another 5 minutes or so.
- Sprinkle over the black pepper, cumin, chili powder, smoked paprika and green chilis if using. Stir well to combine and smell the aroma!
- Pour in the red and black beans, tomatoes and stock. Bring to a boil, turn down to a simmer, partially cover the pot and cook until the vegetables are tender, about 15 minutes. Stir in the frozen corn which will cook almost instantly in the heat of the dish.
- Meanwhile cook the quinoa.
- Place 1 cup of quinoa in a saucepan and add 2 cups of cold water. Cover the pot, bring to a boil, turn down to a simmer and cook until the quinoa has absorbed the water, about 10 minutes. Remove from heat.
- Stir the quinoa into the chili. Serve with the suggested toppings.
- The chili keeps in the fridge up to 4 days.
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