Easy Healthy Vegetarian Recipe: Vegan Quinoa Chili

Crockpot or Stovetop Quinoa Chili Recipe with Kidney & Black Beans

Our quinoa chili is so good, maybe you should double the recipe, or you'll be sad there isn't any leftover. If you're cooking for one, then this chili recipe might be enough.

Total Prep And Cook Time: 60 Minutes

6 Servings

Nutrition Data, 194g Serving: 227 cal, 39g carb, 4g fat, 183mg sodium, 8g fiber, 11 g protein, low Cholesterol, good source Vit C, Folate. Estimated Glycemic Load 17

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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 unsalted tomato sauce OR: 1/4 cup unsalted 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 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 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 5 minutes
2. Rinse, 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, and quinoa
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, 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)

Cooking Tips:

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. We like the Amore brand that comes in a tube - we got tired of throwing out almost-full cans of tomato paste.

This 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.

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

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