I can’t believe I can post something on this blog that has the word VEGAN anywhere near it, let alone in the title!!! My friend Lizz would be so dang proud of me! I also can’t believe that I enjoy something vegan as much as I enjoyed this chili! I am usually not a meat free chili lover. Heck, I usually am not a meat free chili LIKER, but this stuff was amazing. The quinoa gives it a similar texture to chili with ground beef in it, without giving it that weird chewiness that cheap ground beef has. It was also a pretty cheap meal to make, which is ALWAYS a plus. So if you’re looking for something cheap, something healthy, and the ability to say you enjoyed something vegan, you need look no further.
Vegan Quinoa Chili
original recipe from two peas & their pod, slight modifications have been made
1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can red kidney beans
1 (15 ounce) can diced tomatoes
3 chopped tomatos
1 (15 ounce) can tomato sauce
2 tbs paprika
1 tbs smoked paprika (or 3tbs of normal paprika)
1 tsp cayenne (or to taste)
1 tbs ground cumin
Salt and black pepper, to taste
-In a medium sauce pan boil water
-Add quinoa, cover, and simmer until all the water is absorbed. Approx 15 mins
-In a large pot (I always use my cast iron dutch oven) heat the olive oil over high heat.
-Add the onion and cook until tender, about 5 minutes.
-Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
-Add the beans, all the tomatoes, and tomato sauce.
-Stir in the cooked quinoa.
-Season with both paprikas, cayenne, cumin, salt, and black pepper.
-Simmer chili on low for about 30 minutes. Serve warm