Best Vegan Quinoa Chili Recipes

VEGAN CHILI WITH CHICKPEAS, QUINOA, AND WHITE BEANS

Steps:

• Heat the oil in a Dutch oven or other large heavy bottomed pot over medium heat. Add the onion, bell pepper, garlic, and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
• Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.
• Remove the chili from the heat and adjust the seasonings and chipotle to taste. Add water to thin, if desired. Serve with your favorite toppings.

SLOW COOKER VEGAN SWEET POTATO QUINOA CHILI

Steps:

• Add all ingredients (except additional salt and pepper and toppings) to a 3-quart or larger slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. That's it! Taste and add additional salt and pepper if desired. Serve with assorted toppings. Keeps refrigerated in an airtight container for about 3 days. It freezes well, too!

VEGAN QUINOA CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion, carrots, red bell pepper, and jalapeno pepper. Cook and stir until tender, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, black beans, chickpeas, quinoa, garlic salt, chili powder, and cumin. Reduce heat to low and cook until quinoa is tender and chili is heated through, 30 minutes to 1 hour.

VEGAN QUINOA CHILI

Steps:

• 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 jalapeño 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 jalapeño. Sauté over medium heat until onion starts to brown, 5 to 7 minutes. Stir in fresh tomatoes and carrots, and sauté 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