Quinoa Chili

I’m going to preface this by saying I don’t know how to read.  Ok ok, obviously I *do* know how, but I have found I will miss entire steps or ingredients when I am looking at recipes on my phone.  It is hard to continue scrolling up and down on my phone screen – bring back the cookbooks! 😉  That’s how you end up using 2 cups of quinoa instead of 1 cup…and any of you that have cooked with quinoa, know that is a HUUUUUUUGE difference.  It just added to the protein and filling-ness of it, though.

In any case, this delicious and VEGETARIAN quinoa chili comes from Damn Delicious.  Damn Delicious is quickly becoming one of my favourite food blogs to follow.  The recipes are often quite simple and, as stated, pretty delicious.  It is nice to have a go-to veg dinner option, that doesn’t feel vegetarian.  And my husband loved it too!

I did omit the can of chilis, because my husband doesn’t like them, but I also omitted the cilantro and avocado – although I LOVE both ingredients, I forgot to buy an avocado, and I didn’t have anything else to use cilantro for, so buying an entire bunch of it seemed wasteful.  This was a very tasty dish, and I am sure those ingredients would have just made it moreso!  As you can see in the pictures though, I did serve it with a dollop of sour cream and some shredded cheese.

PS – I made this shortly after my husband got his new cell phone.  LOOK AT THE QUALITY.  Seriously.  I’m kind of obsessed.  You can literally see all the morsels of quinoa.  Amazing.

Quinoa Chili

serves 6

-1cu quinoa (as noted, I used 2 by mistake – if you want the extra protein, you can add more, but you may need a larger pot)
-1tbsp olive oil
-3 cloves garlic, minced
-1 onion, diced
-2 (14.5-ounce) cans diced tomatoes
-1 (15-ounce) can tomato sauce
-1 (4.5-ounce) can diced green chiles (I omitted this, cuz my husband is not a fan)
-1.5tbsp chili powder, or more, to taste
-2tsp cumin
-1.5tsp paprika
-1.5tsp sugar
-1/2tsp cayenne pepper
-1/2tsp ground coriander
-Kosher salt and freshly ground black pepper, to taste
-1 (15-ounce) can kidney beans, drained and rinsed
-1 (15-ounce) can black beans, drained and rinsed
-1.5cu corn kernels
-3tbsp chopped fresh cilantro leaves
-Juice of 1 lime, optional
-1 avocado, halved, seeded, peeled and diced

-Cook quinoa according to package direction, then set aside.
-Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
-Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste (I ended up having to add more liquid, due to the extra quinoa)
-Reduce heat to low; simmer, covered, until thickened, which is about 30 minutes. Stir in the beans, corn, cilantro and lime juice, until heated through, about 2 minutes.
-Serve immediately with avocado, if desired.


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