Vegetarian Quinoa Chili

Adding quinoa to chili makes all the sense in the world if that chili happens to be vegetarian. Quinoa is so popular and just happens to be a protein-heavy grain. This hearty, warming, and deliciously tasty Vegetarian Quinoa Chili is sure to be a family favourite!

One of the things that I miss the most about my life before cohabitating with John.e, the vegetarian, is the ability to prepare dishes with loads of meat.  I used to love making chili with extra ground beef; in fact, I much preferred the beef over the beans!  I’ve found that adding quinoa to chili has enabled me to find a balance that works for both of us, so let me introduce you to this Vegetarian Quinoa Chili – it’s absolutely delicious!

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 love 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!?

GRAINS AND DRIED GOODS

Quinoa, along with other protein-filled grains, such as brown rice, millet, and barley, is always a regular and stable part of our dry-goods pantry collection.  We like to purchase these items at our local bulk grocer and store them in mason jars to keep them fresh and readily available.  

It’s a great practice really.  If you think about it, a pantry shop (which is what I refer to it as) is quite a smart idea.  I would guess that John.e and I embark on a ‘pantry shop’ about every six to eight weeks or so.  A pantry shop consists of visiting bulk stores or dry-goods stores to top up our pantry with the previously mentioned items, as well as rice cakes, granola bars, oatmeal, couscous, flour, and dried fruits.  

We also scour through our local sales flyers and make a list of which grocery stores we will hit up to buy on-sale pantry items.  These items mostly consist of canned goods, such as whole tomatoes, tomato sauce, canned beans and legumes, jarred pesto and condiments, and bags and/or boxes of pasta and noodles.  These excursions ensure that we always have staples on hand and can pull together a meal quickly and easily.

On Sundays, John.e will usually cook up a batch of quinoa or brown rice or both.  Sometimes, there’s some couscous or millet prepared as well.  Throughout the week, I’ll add other ingredients to make a complete meal.  For example, I can add a can of drained black beans and a can of corn to some of the brown rice and heat it up.  Chop a few tomatoes and a bit of lettuce, shred a bit of cheese, and we can have brown rice vegetarian wraps in about 10 minutes.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. 

• Quinoa
• Olive Oil
• Onion – You can use white or yellow onion. Red onion will work in this recipe too.
• Garlic – Use fresh garlic.
• Canned Diced Tomatoes – You will need roughly two cups, including the juice. Store-bought is fine, but I used my homemade canned tomatoes.
• Tomato Sauce – Sometimes referred to as tomato passata.
• Herbs and Spices – You will need chili powder, ground cumin, paprika, ground coriander, ground black pepper, and salt.
• Red Kidney Beans – Drained and rinsed.
• Black Beans – Drained and rinsed.
• Corn – I use frozen corn but you can use fresh cooked corn or drained canned corn too.
• Parsley – For freshness and garnish.
• Optional Toppings – Avocado, sour cream, and shredded cheese.

HOW TO MAKE VEGETARIAN QUINOA CHILI

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. Stir well and reduce the heat to a simmer. Cover the pot and allow the chili to simmer for 30 minutes. Remove the lid and stir well.

Next, add the beans and corn. Place the lid back on the pot and simmer for 15 minutes. Turn off the heat and stir in the chopped parsley. Allow the chili to sit for 5 minutes before serving.

FREEZING AND RE-HEATING

When freezing leftover Vegetarian Quinoa Chili, I like to make sure it’s completely cooled. The best way to do this is to just turn off the heat, remove the lid, and let the pot of chili just sit at room temperature for at least ninety minutes. Then, stir well to ensure the ingredients have not settled at the bottom.

Portion as you wish. I like to portion two cups per person. Use a freezer-friendly container with a very tight fitting lid. Also, be sure to label the chili so you know what it is!

To reheat, allow the frozen chili to sit at room temperature for at least two hours. Then, slowly simmer in a covered saucepan with two or three tablespoons of water. This will create some steam and get the chili back to where it should be – hot, hearty, and delicious!!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!