Quinoa continues to be all the rage and it’s the perfect addition to this vegetarian chili! Hearty, slightly spicy, warming, and deliciously tasty, Vegetarian Quinoa Chili is sure to be a family favourite!
Folks, whether we like to admit it or not, in a few weeks the season will begin to change and the bright colours and warmth of summer will return. The shorter, cool days of winter will fade into spring, and at last, the hot, humid days of summer will be upon us. (I can’t stand the thought of it! I love winter and wish it would hang around for a few more months. I’m sure many of you will not agree with me.)
Even though the trees will be full with greenery, and you’ll get to pack away your favourite sweaters, if you’re much like me, you’ll be left with a yearning for hearty soups and stews and dishes much like this chili. My advice, make it now and get your fill of it before it’s too hot to cook. See? Summer does have its flaws!
Most chili recipes consist of ground beef, chicken, or turkey, however, replacing those with cooked quinoa not only lowers the fat content and prepares a healthier meal, but the texture and consistency very closely resembles that of your favourite diner’s chili recipe.
Be warned, however, this recipe makes a large amount and there’s quite a long list of ingredients, but most of this stuff you already have in your pantry or your spice cabinet. You can try cutting the recipe in half, or you can make the whole batch and freeze it. Chili, unlike most foods, freezes extremely well and can be thawed and reheated without losing any flavour or texture. In fact, I know many people who would argue that reheated chili is better the second time around!
As you can see from the photographs, the mouths I feed in our house loves to come home to a big bowl of chili. But, because to them, chili on its own is never enough, add-ins are important. Don’t forget to jazz up your chili with toppings such as avocado, grated cheese or sour cream. Not only does it improve the taste, but it makes it so much prettier. After all, Dear Reader, we eat with our eyes first!
You know you want this; don’t you!?
- 2 cups cooked quinoa
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 large cans diced tomatoes
- 1 large can tomato sauce
- 1 tablespoons chili powder
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 teapsoon salt
- 1 can red kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1/2 cup fresh parsley, roughly chopped
- Avocado, cubed, for garnish (optional)
- Sour cream, for serving (optional)
- Grated cheddar cheese, for serving (optional)
- Heat the olive oil in a large heavy bottom pot over medium-high heat.
- Add the onion and sauté until translucent; about 3 minutes.
- Add the garlic and continue to sauté for another minute.
- Next, add the diced tomatoes, tomato sauce, cooked quinoa, chili powder, ground cumin, paprika, ground coriander, salt, and pepper. Reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
- Remove lid and stir well. Next, add all of the beans, corn, and almost all of the parsley. (Save a tablespoon or so for garnish.) Place the lid back on the pot and simmer for 15 minutes.
- Turn off heat, stir the chili, and place the lid back on the pot. Allow chili to sit for 5 minutes before serving.
- Serve hot with cubed avocado, sour cream, grated cheese, and corn chips for a filling, hearty meal!