Vegetarian Quinoa Chili With Black Beans Food

VEGETARIAN QUINOA CHILI WITH BLACK BEANS

Vegetarian Quinoa Chili With Black Beans image

The quinoa in this vegetarian quinoa chili provides a meaty texture, without the meat. It's easy to make, healthy and oh so satisfying.

Provided by Rachel Gurk

Time 40m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 cup chopped red bell pepper, about 1 pepper ((any color is fine))
1 cup chopped yellow onion ((about 1 onion))
1 cup diced celery (( 1-2 stalks))
1 cup diced carrot ((2 medium carrots))
¼ cup finely diced jalapeño pepper ((optional))
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon salt, or to taste
½ teaspoon coarsely ground black pepper ((or to taste))
2 cans 15 oz. each) black beans, ( rinsed and drained)
1 can (28 oz.) diced tomatoes, undrained ((low/no sodium preferred))
3 cups vegetable broth ((low sodium or unsalted))
3 cups cooked quinoa (1 cup dry)
optional toppings: Greek yogurt, sour cream, cilantro, green onions, shredded cheese, avocado, tortilla chips

Steps:

Heat olive oil in a large pot over medium-high heat. Add the bell pepper, onion, celery, carrot, and jalapeño pepper. Cook until softened, stirring occasionally, about 10 minutes.
Add the chili powder and cumin; stir and cook for another minute or so.
Add oregano, salt, pepper, beans, tomatoes, and broth. Simmer over low heat for 30 minutes.
Add cooked quinoa, and cook for 15 minutes more. Add more broth as necessary for desired consistency. Chili can simmer for up to an hour, if you like.
Enjoy with toppings of your choice.

Nutrition Facts : Calories 232 kcal, Carbohydrate 40 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 1113 mg, Fiber 12 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

QUINOA AND BLACK BEAN CHILI

Quinoa and Black Bean Chili image

Vegetarian chili with quinoa. Sprinkle cheese on top to serve.

Provided by Shauna

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h

Yield 10

Number Of Ingredients 18

Ingredients

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup frozen corn
¼ cup chopped fresh cilantro

Steps:

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 42 g, Fat 3.5 g, Fiber 11.8 g, Protein 11.5 g, SaturatedFat 0.5 g, Sodium 539.9 mg, Sugar 2.1 g

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