Why Make This Recipe
Vegetarian Quinoa Chili is a tasty and healthy dish packed with protein, fiber, and flavor. It's perfect for anyone looking for a meatless meal that satisfies. This chili is not only warm and comforting but also easy to make. Whether you are a seasoned cook or a beginner, this recipe is simple enough for anyone to try. Plus, it’s a great way to include more vegetables and grains in your diet.
How to Make Vegetarian Quinoa Chili
Ingredients:
- 2 tablespoon olive oil
- 1 cup carrot, diced small
- 1 cup celery, diced small
- 3 cloves minced garlic
- 1 cup red onion, diced small
- 4 cups canned tomatoes, diced
- 3 tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon chipotle powder
- 1 teaspoon dry thyme
- ½ teaspoon black pepper
- ½ teaspoon salt to season
- 1 cup fresh or frozen corn kernels
- 1 tablespoon brown sugar
- 2 cups cooked kidney beans, rinsed if using canned
- 1 cup cooked quinoa, about ¼ cup dry quinoa slowly simmered in ½ cup salted water
Directions:
- In a Dutch oven or large saucepan, heat the olive oil over medium heat.
- Add the diced carrots, celery, minced garlic, and red onion. Sauté until the onions soften.
- Stir in the diced tomatoes, chili powder, cumin, chipotle powder, thyme, black pepper, salt, corn, and brown sugar.
- Let the mixture simmer slowly for 20 minutes.
- Add the cooked quinoa and kidney beans, simmering for another 10 minutes.
- Serve with a dollop of low-fat sour cream or Greek yogurt if desired.
How to Serve Vegetarian Quinoa Chili
Vegetarian Quinoa Chili is versatile. You can serve it hot in bowls as a main dish. Top it with chopped cilantro, avocado, or a sprinkle of cheese to enhance the flavor. It also goes well with crusty bread or corn tortillas for a complete meal.
How to Store Vegetarian Quinoa Chili
This chili can be stored in an airtight container in the refrigerator for up to 4–5 days. If you want to keep it longer, you can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat on the stove or in the microwave until hot.
Tips to Make Vegetarian Quinoa Chili
- For a spicier kick, add more chipotle powder or chopped jalapeños.
- Use any beans you like; black beans or pinto beans work great too.
- Feel free to load it up with more vegetables like bell peppers or zucchini.
Variation
You can turn this into a Mexican-inspired dish by adding some corn tortillas or topping it with avocado and lime juice. For a creamier texture, add a swirl of coconut milk or dairy cream.
FAQs
1. Can I make this chili ahead of time?
Yes, making it ahead allows the flavors to develop. It tastes even better after a day or two!
2. Is this recipe gluten-free?
Yes, all the ingredients are gluten-free, making this chili suitable for those with gluten sensitivities.
3. Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with rice, farro, or even barley for a different texture and flavor.
📖 Recipe
Vegetarian Quinoa Chili
Ingredients
Vegetable Base
- 2 tablespoon olive oil For sautéing
- 1 cup carrot, diced small
- 1 cup celery, diced small
- 3 cloves minced garlic
- 1 cup red onion, diced small
Spices and Flavorings
- 4 cups canned tomatoes, diced
- 3 tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon chipotle powder For spiciness
- 1 teaspoon dry thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt To season
- 1 tablespoon brown sugar To balance flavors
Beans and Grains
- 1 cup fresh or frozen corn kernels
- 2 cups cooked kidney beans, rinsed if using canned
- 1 cup cooked quinoa About ¼ cup dry quinoa cooked in ½ cup salted water
Instructions
Preparation
- In a Dutch oven or large saucepan, heat the olive oil over medium heat.
- Add the diced carrots, celery, minced garlic, and red onion. Sauté until the onions soften.
Cooking
- Stir in the diced tomatoes, chili powder, cumin, chipotle powder, thyme, black pepper, salt, corn, and brown sugar.
- Let the mixture simmer slowly for 20 minutes.
- Add the cooked quinoa and kidney beans, simmering for another 10 minutes.
Serving
- Serve with a dollop of low-fat sour cream or Greek yogurt if desired.
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