This quinoa chili is big on simplicity and nutrition, but doesn't skimp on flavor! Plus, it's gluten-free, and everything cooks in one pot for easy cleanup.
Recipe by Yup, it's Vegan on February 10, 2020
Prep time: PT20M
Cook time: PT35M
Total time: PT55M
Rating
5 stars (3 reviews)
Keywords
quinoa chili
Ingredients
2 tbsp vegetable oil
1 large onion (finely chopped)
4 cloves garlic (minced)
1 red bell pepper (finely chopped)
1 jalapeno (finely chopped)
1 and 1/2 tbsp ground cumin
2 tsp smoked paprika
2 tsp regular paprika
1 tsp dried oregano
1/4 tsp ground black pepper
2/3 cup uncooked quinoa ((I used red, but any type will work))
2 chipotle peppers in adobo sauce (finely chopped (see note))
2 tbsp adobo sauce
1 and 1/4 cups crushed or pureed fire-roasted tomatoes ((equal to 1 14-oz can))
1 and 1/2 cups low-sodium vegetable broth
1 and 1/2 cups cooked black beans ((equal to 1 14-oz can))
1 and 1/2 cups cooked kidney beans ((equal to 1 14-oz can))
3 tbsp low-sodium soy sauce
1/2 cup light beer ((optional, see note))
1 tsp marmite ((optional, see note))
1 tsp liquid smoke ((optional))
Categories
dinner
Main Course
stew
Cuisine
American
gluten-free
nut-free
refined sugar-free
vegan
vegetarian
Steps
Heat the vegetable oil in a large pot over medium-high heat. Once hot, add the onion. Cook, stirring occasionally, for 4-5 minutes or until the onion is softening somewhat and starting to brown. Reduce the heat to medium-low.
Stir in the garlic and cook for 60 seconds, until fragrant. Stir in the bell pepper and jalapeno, and cook for 3-5 more minutes, or until the peppers are starting to soften. Stir in all of the spices, and cook for about 45 seconds, or until aromatic.
Working quickly, add the quinoa, chipotle peppers, and adobo sauce to the pan. Stir well to incorporate, and let cook for a few moments. (This step is to infuse more flavor into the quinoa).
Stir in the rest of the simmering ingredients, including any of the optional ingredients that you are using. Stir well to combine, then bring the mixture to a simmer. Cover the pan, and cook for about 20-25 minutes, stirring occasionally, or until the quinoa is fluffy and tender. If the liquid runs out before the quinoa is cooked, add more vegetable broth. If the quinoa chili is too thin, simply simmer it with the lid off - stirring frequently - to thicken.
Season to taste if needed (I don't typically find that this recipe needs additional salt). Serve hot, with chili toppings of choice (avocado, vegan sour cream, etc.).
Nutitrion
Serving Size: 1 bowl (1 quarter recipe)
Calories: 340 kcal
Carbohydrates: 51 g
Protein: 14 g
Fat: 10 g
Saturated Fat: 1 g
Sodium: 586 mg
Sugar: 7 g
Unsaturated Fat: 6 g
Reviews
Anaëlle on 2020-04-16 (5 stars): REAL GOOD
Steve on 2020-02-20 (5 stars): One pot dishes are the best! This chili has the perfect level of smokiness that doesn't completely overtake the dish like I sometimes find in recipes using Liquid Smoke. Great balance of flavors, the only alteration I made was to add 1tsp of sugar to help round it out a little. Definitely making it into the rotation.
