Vegetarian Main Dish Recipe: Easy Quinoa Chili

Low Fat Quinoa Chili Recipe With Kidney & Black Beans

Our low-fat quinoa chili recipe is so good, you should probably double the recipe. Otherwise, after everybody has seconds, you'll be sad that there isn't any veggie chili leftover...unless you're cooking for one, in which case, this recipe might be enough.

You can use any combination of beans you like in quinoa chili, although we thought it was perfect with a mixture of kidney beans and black beans. One or the other would be good too. We used canned tomato sauce, but tomato paste and-or fresh tomatoes would also work.

Cooking Tips: This easy vegetarian chili recipe only takes about 1/2 hour to cook on the stove, or 5 - 6 hours in a crockpot or slow cooker. If you need to be away longer, a digital timer is handy & inexpensive. Then your chili can be ready to eat when you are.

4 - 6 Servings: Serve with fresh cilantro as garnish. Add a dollop of dairy or non-dairy sour cream if you like.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Ingredients:

• 1/2 cup uncooked quinoa
• 3 cups water or bean cooking liquid
• 1 1/2 cup cooked kidney beans (1 can, drained and rinsed)
• 1 1/2 cup cooked black beans (1 can, drained and rinsed)
• 1 cup tomato sauce OR: 1/4 cup tomato paste + 3/4 cup water
• 1 Tbsp olive oil
• 1/4 cup chopped onion
• 1 celery stalk, diced
• 1 Tbsp (2 - 3 cloves) minced garlic
• 2 Tbsp minced jalapeño pepper
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 jalapeno pepper, seeded
• 1 tsp cumin powder
• 2 tsp gr coriander
• 1 tsp paprika
• 1 tsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/2 tsp dried marjoram leaf
• 1/8 - 1/4 tsp chipotle pepper powder
• 1 bay leaf
• 1 tsp salt
• 1 Tbsp light molasses
• 1 Tbsp Braggs Liquid Aminos, or soy sauce
• 1/4 cup chopped cilantro
• Fresh ground black pepper to taste
• More Heat: Add more chile powder

Stovetop Directions:

1. Soak the quinoa 15 minutes
2. Rinse 3 times, then drain into a colander
3. If using canned beans, drain into a colander and rinse well
4. Peel & mince the garlic and jalapeño pepper
5. Dice the onion
6. Wash and trim the celery, slice lengthwise, then crosswise to dice
7. Seed and dice the red and green pepper
8. Heat the oil on medium-high in a dutch oven or large sauce pan
9. Fry the garlic, jalapeno, onion and celery until soft (about 5 minutes)
10. Add the peppers and fry 5 minutes
11. Add the spices and herbs, stir 2 minutes
12. Add the beans, water or bean liquid, molasses, tomato sauce, quinoa and salt
13. Bring to boil, cover, and simmer 20 minutes or until quinoa is cooked
14. Stir in Braggs or soy sauce, and pepper. Adjust seasonings
15. Serve garnished with cilantro
16. Optional: Add a dollop of dairy or non-dairy sour cream to each bowl

Crockpot Directions:

1. Sauté jalapeno, ginger & garlic, celery, and peppers in oil for 5 minutes on med-high
2. Add spices and herbs, stir 2 minutes
3. Combine with water, tomato sauce, salt, quinoa and beans in a 6 qt crockpot
4. Cover and cook on low for 5 - 6 hours
5. Add Braggs or soy sauce, molasses, pepper
6. Serve garnished with chopped clilantro and sour cream (optional)

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More Great Meal In A Bowl Recipes:

Barley Bean Veggie Soup Crockpot Barley Lentil Soup Crockpot Quinoa Red Lentil Stew Jamaican Style Picadillo Kidney Bean Pasta Soup Zoë 's Vegetarian Chili

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