Vegan Quinoa Chili
- Black Bean and Quinoa Chili
- Published January 25, 2011
- MAKES 8 SERVINGS
- This hearty chili is so thick you can stand a spoon up in it. If you prefer a soupier chili, add a cup of vegetable broth when adding the reserved quinoa just before serving, allowing it to heat through.
- Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 tablespoon vegetable oil
- 1 large white onion, diced
- 1 green bell pepper, seeded and diced
- 1 cup chopped celery
- 1 jalapeno chile, seeded and minced
- 2 medium tomatoes, cored and diced
- 1 cup carrots, diced
- 2 15.5-ounce cans black beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 1 tablespoon chili powder
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano leaves
- 2 teaspoons ground cumin
- 1 to 2 teaspoons freshly ground black pepper
- 1 to 2 teaspoons salt
- 4 green onions, chopped (optional garnish)
- Instructions
- Combine quinoa and water in a small saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, 15 to 20 minutes. Remove from heat and set aside.
- Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and jalapeno. Saute over medium heat until onion starts to brown, 5 to 7 minutes. Stir in fresh tomatoes and carrots, and saute for an additional 3 to 4 minutes.
- Stir in beans, crushed tomatoes, chili powder, parsley, oregano, cumin and 1 teaspoon each black pepper and salt; cook about 25 minutes over low heat, stirring occasionally. Just before serving, stir in reserved quinoa. Taste, and add additional 1 teaspoon each black pepper and salt, if needed.
- Ladle chili into bowls and top with green onions, if desired.
- From Vegetarian Times, January 1995
- Calories: 235; Protein: 10.3 g; total fat: 4.0 g; saturated fat: 0.4 g; cholesterol: 0.0 mg; sodium: 804 mg; carbohydrates: 42.9 g; fiber: 9.7 g
- Categories: Vegan, Soups, stews, chowders, Vegetables/beans
- Black Bean and Quinoa Chili
- Published January 25, 2011
- MAKES 8 SERVINGS
- This hearty chili is so thick you can stand a spoon up in it. If you prefer a soupier chili, add a cup of vegetable broth when adding the reserved quinoa just before serving, allowing it to heat through.
- Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 tablespoon vegetable oil
- 1 large white onion, diced
- 1 green bell pepper, seeded and diced
- 1 cup chopped celery
- 1 jalapeno chile, seeded and minced
- 2 medium tomatoes, cored and diced
- 1 cup carrots, diced
- 2 15.5-ounce cans black beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 1 tablespoon chili powder
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano leaves
- 2 teaspoons ground cumin
- 1 to 2 teaspoons freshly ground black pepper
- 1 to 2 teaspoons salt
- 4 green onions, chopped (optional garnish)
- Instructions
- Combine quinoa and water in a small saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, 15 to 20 minutes. Remove from heat and set aside.
- Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and jalapeno. Saute over medium heat until onion starts to brown, 5 to 7 minutes. Stir in fresh tomatoes and carrots, and saute for an additional 3 to 4 minutes.
- Stir in beans, crushed tomatoes, chili powder, parsley, oregano, cumin and 1 teaspoon each black pepper and salt; cook about 25 minutes over low heat, stirring occasionally. Just before serving, stir in reserved quinoa. Taste, and add additional 1 teaspoon each black pepper and salt, if needed.
- Ladle chili into bowls and top with green onions, if desired.
- From Vegetarian Times, January 1995
- Calories: 235; Protein: 10.3 g; total fat: 4.0 g; saturated fat: 0.4 g; cholesterol: 0.0 mg; sodium: 804 mg; carbohydrates: 42.9 g; fiber: 9.7 g
- Categories: Vegan, Soups, stews, chowders, Vegetables/beans
black bean, hearty chili, ingredients, quinoa, water, vegetable oil, white onion, green bell pepper, celery, chile, tomatoes, carrots, black beans, tomatoes, chili powder, parsley, oregano, ground cumin, freshly ground black pepper, salt, green onions, instructions, combine, meanwhile, tomatoes, ladle chili, vegetarian, fiber, categories
Taken from www.epicurious.com/recipes/member/views/vegan-quinoa-chili-52559621 (may not work)