Quinoa Vegetarian Chili Food

QUINOA VEGETARIAN CHILI

Quinoa Vegetarian Chili image

Found on Homemakers, this is an easy, and smaller portioned vegetarian quinoa chili. Qunioa has more protein than any other grain, as well as more nutrients! Make sure to rinse your quinoa well, as this will remove any residual bitter-tasting natural saponins coating.

Provided by Katzen

Categories < 60 Mins

Time 50m

Yield 10 cups, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
2 yellow onions, diced
2 stalks celery, sliced
2 carrots, diced
1 red bell pepper, seeded and diced (or a mixture of red, yellow & green peppers)
4 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon cumin
1 (28 ounce) can diced tomatoes, with juice
2 cups vegetable stock
2 tablespoons white vinegar
1 teaspoon sugar (optional)
sea salt, to taste
fresh ground pepper, to taste
1 cup quinoa, rinsed well
1 (14 ounce) can pinto beans, rinsed & drained (or whatever type you have on hand)
1 cup corn

Steps:

In a large, deep saucepan, heat oil over medium heat;.
Add onion, celery, carrots, pepper & garlic. Cook, stirring until vegetables are softened, about 7 minutes;.
Add chili powder and cumin and stir for 1 minute;.
Add tomatoes with juices and stock. Bring to a boil and add sugar and vinegar; season with salt and pepper;.
Add quinoa, beans and corn. Cook, stirring until mixture returns to a boil;.
Reduce heat to low;.
Cover and simmer until quinoa is tender - about 25 minutes.
Note: when re-heating, you may wish to add extra stock or water.

QUINOA CHILI

Quinoa Chili image

From http://feedyourfamily.blogspot.com This meatless chili makes a fantastic main course; it satisfies my comfort-food cravings, but is a much healthier alternative to traditional chili. Quinoa is packed with protein and amino acids - Wikipedia calls it a "complete protein source." We love this chili with half an avocado or some light sour cream, and I double the cayenne pepper because I like it hot! Enjoy!

Provided by MichJ

Categories One Dish Meal

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

2 (15 1/2 ounce) cans kidney beans, rinsed & drained
2 teaspoons extra virgin olive oil
1 medium onion, chopped
2 teaspoons salt
1 green pepper, chopped
2 garlic cloves, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water & drained
1 cup frozen corn
1 (15 1/2 ounce) can tomato sauce
1 cup water

Steps:

Heat oil in skillet over medium heat. Add onions, and sauté until tender.
Add salt, garlic, pepper and spices; sauté for 5-10 minutes.
Add rinsed quinoa and stir. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes.
Add beans to the pot and simmer another 15 minutes.
Serve with grated cheese, sour cream, sliced avocados or whatever else you like to put on chili.

Nutrition Facts : Calories 576.7, Fat 8.6, SaturatedFat 1.3, Sodium 3204.2, Carbohydrate 104.6, Fiber 24.8, Sugar 14.3, Protein 27.1

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