Looking for a delicious and healthy vegan chili recipe? Look no further than this hearty quinoa chili! Packed with protein and flavor, this chili is perfect for chilly nights or cozy dinners at home.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 4 cups vegetable broth
- Fresh cilantro, chopped, for garnish
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the red and green bell peppers and sauté for another 5 minutes, until softened.
- Add the diced tomatoes, black beans, kidney beans, corn, quinoa, chili powder, cumin, smoked paprika, and salt. Stir to combine.
- Pour in the vegetable broth and bring the chili to a boil.
- Reduce the heat and let the chili simmer for 20-25 minutes, or until the quinoa is cooked through and the flavors have melded together.
- Serve the chili hot, garnished with chopped cilantro.
Tips:
- For an extra kick of heat, add a diced jalapeño pepper to the chili.
- Top the chili with vegan sour cream, diced avocado, or shredded vegan cheese for added creaminess and flavor.
- This chili can be made ahead of time and stored in the refrigerator or freezer for easy meal prep. Simply reheat and serve when ready to eat.
