A super satisfying vegetarian chili with fire roasted tomatoes in 35 minutes!
Easy to make, packed with flavor & nutrition, I made this recipe by special request from Susie & Steve :)
This will make non quinoa lovers fall in love with quinoa!
For vegetarians and vegans this provides complete plant protein, with all essential amino acids, perfect for lunches dinners and 4th of July picnics! :)
here is a link to a GREAT article detailing the many benefits of Quinoa:
27 science-backed Health benefits of Quinoa
by the amazing Helen Nichols.
I love her website, lots of science based info on food, nutrition & wellness!
Recipe difficulty level: very easy
prep time: 10 minutes
cook time: 25 minutes
- large 12' non stick pan with lid or large braiser
- medium/large sized sauce pan
what you need:
- 2 cups quinoa
- 2 cups vegetable broth
- 1 x 14.5 oz can Muir Glen organic Fire Roasted tomatoes, preferably "petite dice with Roasted garlic" yes any fire roasted tomatoes petite dice will do, I just love that these ones have an extra flavor boost of roasted garlic. You can find this brand in most grocery stores
- 1 tsp cumin powder
- 1/8 tsp stevia powder
- 1/4 tsp coriander powder
- 1/2 tsp turmeric
- 1/4 tsp salt
for beans & chili:
- 1 large red or vidalia onion chopped, roughly 2 cups
- 1/2 tbsp oil
- 2 tbsp vegetable broth
- 3 tsp cumin powder
- 1 tsp chili powder
- 1/2 tsp dry oregano
- 1/2 tsp coriander
- 1/4 tsp salt
- 3 medium cloves garlic grated on cheese grater or micropane + 1/2 tbsp oil mixed together in a small ramekin
- 2 x 14.5 oz can Muir Glen organic Fire Roasted tomatoes, preferably "petite dice with Roasted garlic"
- 1 x 14.5 can black beans rinsed and drained
- 1 x 14.5 can kidney beans rinsed and drained
- 1 x 14.5 can lentil or white beans or pinto beans rinsed and drained (i used a can of lentils this time)
- 1/2 to 1 cup vegetable broth (depending how watery you like your chili, i prefer 1/2 cup only)
- 1/2 cup roughly chopped fresh cilantro
- optional: add some lime wedges & avocado chunks when serving
what to do:
- start the quinoa first, then once covered and simmering start beans & chili
- preheat a medium/large sauce pan, add dry quinoa & all quinoa spices, dry roast for 2 minutes
- add 1 can or fire roasted tomatoes and 2 cups broth, bring to a bil, cover and simmer on medium high for 18 minutes
- meanwhile preheat 12" non stick pan or large braiser on medium high, add 1/2 tbsp oil and 2 cups onions, saute 5 minutes
- add 2 tbsp broth to deglaze , cook 1 more minute.
- add all beans & chili spices and salt mix well and saute 1.5 more minutes
- shuffle onions to edges of pan clearing the center, add garlic and oil mix to center saute 30 seconds (careful not to burn garlic)
- add 2 cans of fire roasted tomatoes & 1/2 cup broth (or 1 cup if you prefer)
- cover and cook 5 minutes on medium high
- uncover, add all beans and/or lentils and cook uncovered on medium high for 5 minutes
- once quinoa is cooked, fluff with a spoon, place dry clean kitchen towel over saucepan, place lid onto towel and let sit 5 minutes, this towel trick creates a fluffier quinoa consistency.
- remove beans & chili mix from heat, add the quinoa and mix well
this chili only gets better as it sits in the fridge!
The recipe yields 12 cups, perfect for a friends & family 4th of July picnic; as my family is a family of 2 i freeze at least half :)
I love eating this recipe cold or hot with some added sliced Jalapenos, red onion, avocado and a fresh squeeze of lime yummmm!