7
Submitted by Katzen
"Found on Homemakers, this is an easy, and smaller portioned vegetarian quinoa chili. Qunioa has more protein than any other grain, as well as more nutrients! Make sure to rinse your quinoa well, as this will remove any residual bitter-tasting natural saponins coating."
photo by Anonymous 
- Ready In:
- 50mins
- Ingredients:
- 17
- Yields:
-
10 cups
- Serves:
- 6
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ingredients
- 1 tablespoon olive oil
- 2 yellow onions, diced
- 2 stalks celery, sliced
- 2 carrots, diced
- 1 red bell pepper, seeded and diced (or a mixture of red, yellow & green peppers)
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 (28 ounce) can diced tomatoes, with juice
- 2 cups vegetable stock
- 2 tablespoons white vinegar
- 1 teaspoon sugar (optional)
- sea salt, to taste
- fresh ground pepper, to taste
- 1 cup quinoa, rinsed well
- 1 (14 ounce) can pinto beans, rinsed & drained (or whatever type you have on hand)
- 1 cup corn
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directions
- In a large, deep saucepan, heat oil over medium heat;.
- Add onion, celery, carrots, pepper & garlic. Cook, stirring until vegetables are softened, about 7 minutes;.
- Add chili powder and cumin and stir for 1 minute;.
- Add tomatoes with juices and stock. Bring to a boil and add sugar and vinegar; season with salt and pepper;.
- Add quinoa, beans and corn. Cook, stirring until mixture returns to a boil;.
- Reduce heat to low;.
- Cover and simmer until quinoa is tender – about 25 minutes.
- Note: when re-heating, you may wish to add extra stock or water.
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Reviews
-
This might be my new favorite chili recipe! The quinoa makes it SUPER HEARTY and gives it a great texture. I agree with mersaydees that it would be nice with red quinoa, but my white quinoa was just fine. I made it as directed, except that I added some sliced mushrooms with the other veggies. I served it with hot sauce and fresh cilantro. It made a TON, way more than 6 servings, probably more like 8 or 10 servings. The leftovers are really good; I'm planning to freeze some. Made for Veg*an Swap.
Prose
-
Super hearty! Added chili paste, beer, zucchini, mushrooms, Slap Yo' Mama seasoning, and 2 cans of 3-color beans. People have said it is the best vege chili they've ever tasted. Very healthy.
sakae.r.manning
-
Perfect recipe. Followed it to the T!
Nives123
-
This was great! I make a pretty standard vegetarian 3-bean chili, and this was different enough I feel I can keep both in my go-to recipe collection. I added extra cumin and the pinto beans I used had jalapenos right in with them. Served with guacamole on top and the (normally meat eating) boyfriend loved it.
wakeupwriting
-
This is a fantastic one-dish meal chili. I used red quinoa and it really gave it a classic dark chili appearance in spite of the pinto beans! The leftovers will be going to work as a hearty lunch. I served with a dollop of sour cream and some shredded cheddar cheese. Thanks, Katzen! Made for Veggie Recipe Swap, January 2011.
mersaydees
see 2 more reviews
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Tweaks
-
Delicious!! I am always on the lookout for recipes using quinoa, so I was thrilled to find this one. This goes together quickly and easily, and is so full of flavor. Knowing that quinoa usually soaks up a lot of the liquid in a recipe, I added an extra cup of the vegetable stock. Also, I used a can of kidney beans instead of the pinto beans, and I used the liquid from the beans. My family loved this and it will be added to my growing collection of quinoa recipes. Thank you for sharing this wonderful recipe...it is definitely a keeper!!<br/>*Made for Please Review My Recipe tag game*
Bayhill
RECIPE SUBMITTED BY
Katzen
- 52 Followers
- 213 Recipes
- 51 Tweaks
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
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