Vegetarian Quinoa Chili

Chili is one of my favorite one pot meals. It feeds a crowd and there’s an endless selection of recipes to choose from. I typically make a turkey chili (I’ll post the recipe in a later post) but whenever I come across a vegetarian option, I have to give it a try. I like this quinoa chili because it has a thick, chunky texture with plenty of protein and flavor so you won’t miss the meat. Don’t be discouraged by the long list of ingredients, you’re basically throwing everything into one pot.











Vegetarian Quinoa Chili


1 tablespoon extra virgin olive oil
1 large onion (diced)
2 carrots (diced)
4 cloves garlic (minced)
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon unsweetened cocoa powder
2 teaspoons paprika
2 (14.5 ounce) cans fire roasted diced tomatoes
2 cups crushed tomatoes
1 cup cooked quinoa
1 cup low sodium vegetable broth
1 (7 ounce) can diced green chiles
1/2 teaspoon red pepper flakes or a couple of dashes hot sauce (depending on how hot you like your chili)
1 tablespoon Worcestershire sauce
1 (15 ounce) can each of red kidney beans, cannellini beans, black beans
1 cup each frozen corn and edamame, thawed
salt and ground black pepper to taste


Heat olive oil in a large pot. Add onion and carrots, saute until tender, about 10 minutes. Add garlic, chili powder, cumin, cocoa powder, paprika and cook for another minute. Add tomatoes, cooked quinoa, broth, green chiles, red pepper flakes or hot sauce and Worcestershire sauce. Cover pot and simmer for 30 minutes. Add the beans, corn and edamame. Add salt and pepper to taste. Cook for a few minutes. Serve topped with plain low-fat yogurt, chopped scallions and avocado if desired.





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