This vegetarian chili made with quinoa has quickly become our family’s favourite and replaced any meat version by far. The texture is terrific! The quinoa gives the chili the perfect meat like bite, but adsorbs the flavours perfectly. Even my child that HATES quinoa, loves this chili!
3 Bean Chili
Adding a can of Beans in Tomato Sauce is great trick for a bit of delightful, almost creamy texture and delicious added flavour. I tend to like the Heinz brand in either maple or deep browned personally, but nearly any type will do. I also add a can of rinsed black beans with the usual kidney beans (white or red), because we love the combo of black beans and corn around here!
Add More Veggies
As with any chili, ingredients can be adjusted to preference. Not every one likes corn in their chili. I myself however, find it hard not to add corn whenever the opportunity presents itself. If you are looking to up the veggies then finely diced carrots and zucchini make a nice addition too.
Leftovers for the Win
This chili is even better and thicker the next day. And since it makes such a large batch, we easily get three meals from it, for our family of four!
Vegan Friendly Option
For a vegan chili adaptation just watch your choice of pasta sauce and omit the honey if need be (a teaspoon of agave syrup can be substituted).
Quinoa Chili
A delicious, hearty vegetarian chili (and easily vegan friendly).
Ingredients
- 1/2 Cup Quinoa rinsed
- 1 Cup Water
- 1 Tablespoon Olive or Canola Oil
- 1 Large Onion diced
- 1 Small Jalapeno minced – remove ribs/seeds for less heat (optional)
- 1 Red Pepper diced
- 3 Stalks Celery diced
- 1/4 Cup Centre Celery Leaves
- 1/4 teaspoon Red Pepper Flakes
- 1 1/2 Tablespoons Chili Powder
- 1 1/2 teaspoons Coriander
- 1 1/2 teaspoons Oregano
- 1/2 teaspoon Freshly Ground Pepper
- 1/2 teaspoon Kosher Salt
- 1 – 28 oz Can Diced Tomatoes un-drained
- 2 1/2 Cups (680ml Can) of Your Favourite Pasta Sauce or Tomato Sauce
- 1 Cup Vegetable or ‘Beef’ Broth
- 1 Can 19 oz/540ml Red (or White) Kidney Beans, drained and rinsed
- 1 Can 19 oz/ 540ml Black Beans, drained and rinsed
- 1 Can 14 oz / 398ml Beans in Tomato Sauce (ie. pork and beans)
- 1 Can Corn drained
- 3 Tablespoons Freshly Chopped Cilantro optional
- 1 Tablespoon Freshly Squeezed Lime Juice or half a lime
- 2 teaspoons Honey optional, but delicious
Instructions
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Measure and rinse the quinoa. Combine quinoa and water in a medium sauce pan and bring to a boil. Reduce to low and simmer, covered for 20 minutes.
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Heat up oil in a large pot over medium heat.
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Saute onions with red pepper flakes until onions are translucent.
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Add in jalapenos, celery, peppers and celery leaves. Continue to cook until veggies soften.
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Stir in chili powder, coriander, oregano, black pepper and salt. Cook for 5 more minutes.
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Add undrained tomatoes, pasta sauce and broth.
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Add in the cooked quinoa.
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Bring mixture to a boil. Then reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.
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Then add the kidney beans, black beans, baked beans (beans in tomato sauce) and corn.
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Simmer covered for 20 more minutes.
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Stir in fresh cilantro, lime juice and honey before serving.
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Serve with desired toppings.
Recipe Notes
Store any leftovers covered in the fridge.
Topping ideas: Grated cheese, sour cream, avocado, extra cilantro, lime wedges or corn chips. Whatever you like on top of your chili! I like it with a side of cornbread.
Topping ideas:
Grated Cheese
Sour Cream
Diced Avocado
Extra Cilantro
Lime Wedges
Corn Chips
Whatever you like on top of your chili!
I like mine with a side of cornbread.
Store leftovers covered in the fridge
This sounds delicious. I think I’ll try it too.
I am sure you will like it, it’s delicious!!