16 Dec Vegetarian Chili with Quinoa
When the weather cools down, and winter is in the air, maybe bringing some precipitation with is, I try to go to my favorite comfort foods. One of those dishes is a vegetarian chili, with quinoa added. You will hardly miss the meat in this entree.
This is another comfort favorite that can be whipped up in less than an hour, but is also well suited for a crockpot, just throw all the ingredients into your favorite slow cooker and let it cook all day on low.
Vegetarian Chili with Quinoa
Ingredients
1 Tablespoon Olive oil
1 large onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
4 cloves of garlic, minced
1/2 cup uncooked quinoa
2 Tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 chipotle pepper, seeded and minced (with 1 Tablespoon adoba sauce)
28 ounces diced tomatoes
28 ounces crushed tomatoes (or whole tomatoes and then roughly crush them with your hands)
1 cup vegetable broth
15 ounces red kidney beans, drained and rinsed
15 ounces chili beans, drained and rinsed
15 ounces black beans, drained and rinsed
Optional toppings: shredded cheese, sliced avocado, diced onion, sour cream, roasted corn
directions
- In large pot, heat oil over medium high heat and add onion, carrot and celery. Cook until onion becomes translucent, then add garlic. Continue cooking until garlic is fragrant.
- add quinoa, chili powder, cumin, paprika, chipotle and adoba sauce; give a quick stir. then add tomatoes, broth and beans. Bring to a boil, and reduce heat to high simmer, cover and cook for at least 30 minutes.
- serve warm with toppings of your choice
**slow cooker option: add all ingredients to slow cooker and cook on low for 4 to 6 hours.
Serves 8
Calories 278 * Fat 4g * Carbohydrate 46g (fiber 16g * sugar 9g) * Protein 16g
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