Easy Vegan Quinoa Chili

Bursting with warm spiciness and just the right amount of heat, quinoa lends added bulk and texture to this easy, colorful, and comforting chili.

It doesn’t need to actually be chilly for chili! Corny and obvious, I know, but word play is just too irresistible. Everyone who knows chili knows, the versatile crowd-pleasing comfort food is equally at home throughout the seasons, from fall festivals to game days, through winter storms and even sumer heat. Stovetop, crockpot, Instant Pot—throw in what you’ve got with full trust in no regets.

Bright and zesty coziness with kick, chili is a win whatever the weather, and these past few weeks have caused occasion to reflect on that. We’ve bobbed up and down recently, bending forward into bitterly cold wind for several days one week only to perspire in the suddenness of 70 degrees F the next. Right now we’re in a stretch wherein the the temperatures don’t matter; it’s all about the wind. A stalwart staple meal—given the flexible nature requiring low to no planning and fuss—chili features at our house any kind of day, always satisfying and well-received.

Pack in Power with Quinoa

It only takes a little quinoa to give your bowl of comfort a top quality upgrade. The versatile ancient grain is qa nutritional powerhouse. Containing all nine essential amino acids your body needs, it’s a complete plantbased protein. It’s also packed with fiber and iron, enhancing the chili’s ability to be as fueling as it is filling.

As the quinoa simmers, it absorbs the spices and tomato base, expanding into tiny, tender pearls somewhat reminescent of texture of ground meat. Maybe this is something that appeals, and maybe not—either way the results are thick, hearty, and satisfying. Depending on what consistency appeals to you most, you can achieve a little thickening with as little as 1/4 Cup of dry quinoa. We opt for that fairly regularly at our house, in fact; here I’ve included a healthy 3/4 cup, which I feel yields an authentic quinoa chili versus chili…with quinoa. If you go with less (or more) depending on your taste, simply adjust the liquid slightly or let the chili simmer until its to your liking.

Quinoa has gone from polarizing newcomer to stalwart staple over the years, and given its more ubiquitous status, you can generally expect it to come pre-rinsed. That said, it’s always a good idea to give it a good rinsing before cooking to ensure any bitter-tasting saponins are cleaned away. In a dish like chili, the medley of peppery spices tends to take the spotlight, deservedly, and likewise the quinoa tends to expand to a degree that it’ll absorb those warm flavors. While I do love the delicate nuttiness of quinoa such as served as a salad, this is a bonus when it comes to serving quinoa skeptics. My twelve-year old, for example, doesn’t bat an eyelid as he scarfs down his bowl. In contrast, in order to incorporate quinoa in just about any other dish for him, I need to either blend it or combine it with brown rice.

Another bonus with tender, pearl-like quinoa expanded in chili is, it doesn’t have the same stickiness. Fellow braces wearers know, this is a big deal! A year ago, I attended a work conference with lunch provided. My vegan option was a dish comprised of quinoa and lentils—thank goodness it was a dark room with a speaker! Before the lights went on and discussion ensued, I ducked out and booked it to the bathroom, which was fortunately empty. It took a solid 10 minutes to brush out all the bits stuck in the braces and sticking to my teeth without a water pick! I am scheduled to be released from this two-year and a bit stint in braces next week, and I am excited! I think maybe it deserves sticky quinoa celebration, but a cozy quinoa chili sounds absolutely perfect, anytime. xo

One-Pot Quinoa Chili

Print

With ImageWithout Image

Yield: 6

Author: Wendy McMillan

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Bursting with warm spiciness and just the right amount of heat, quinoa lends added bulk and texture to this easy, colorful, and comforting chili.

Ingredients

• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, any color, diced
• 1 medium zucchini, diced
• 2 Tablespoons chili powder
• 2 Teaspoons ground cumin
• 1 Teaspoon smoked paprika
• 4-ounce can diced green chilis, mild or hot (or you can swap in a 10-ounce can of diced tomatoes with chiles in place of the the fire roasted, below)
• 1 15-ounce can fire roasted tomatoes
• 1 15-ounce can crushed tomatoes
• 1 15-ounce can (or about 1 1/2 cups cooked) kidney beans, drained and rinsed
• 1 15-ounce can (or about 1 1/2 cups cooked) black or pinto beans, drained and rinsed
• 2 Cups+ vegetable stock
• 3/4 Cup quinoa, rinsed
• 1 cup corn kernels (no need to thaw if frozen)
• 1 or 2 plantbased sausage links, crumbled and cooked (optional)
• Toppings as desired: lime wedges, cilantro, diced avocado, tortilla chips, nutritional yeast, shredded plantbased cheese, etc...

Instructions

1. Heat a large pot over medium heat. Pour in a small amount ot water to test the heat level--when the water balls up instantly, add your onions and cook, stirring frequently, until they begin to soften and brown, about 3 minutes. Add a little water or stock to deglaze the pan and add the pepper, zucchini, and garlic. Continue to cook approximately two minutes more, stirring.
2. Add the spices to the vegetable mixture and stir to coat. Add a little more stock or water and cook for another minute.
3. Add the remaining ingredients through the corn and bring to a low boil, then reduce the heat and simmer, covered, approximately 30 minutes, stirring occasionally. IAdd the crumbled, cooked plant based sausage links if using as well as additional stock as needed to reach your desired consistency.

Nutrition Facts

Calories

300

Fat

4 g

Sat. Fat

1 g

Carbs

55 g

Fiber

13 g

Net carbs

42 g

Sugar

11 g

Protein

14 g

Sodium

1090 mg

Cholesterol

2 mg