Vegan Quinoa Chili

climbing_trees

Winter isn't over in the midwest yet... >___<
So here is a delicious recipe for some chili to keep you warm

My boss made this for a fundraiser and it was wildly loved by everyone.
I ate four bowls! haha
http://www.cookingclassy.com/2013/07/quinoa-chili/

Yield: About 6 servings
Ingredients

2 cups cooked quinoa
1 Tbsp extra virgin olive oil
1 large yellow onion, diced (1 3/4 cup)
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar
1/2 tsp ground coriander
1/2 tsp cayenne pepper, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/2 cup cilantro, chopped
Juice of 1 lime
Directions

Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).
Recipe Source: Cooking Classy

I calculated the nutrition for 6 servings:
433 calories
6g fat
891mg sodium
79g carbs
14g sugar
22g protein

TheGymGypsy

I might make this for my boyfriend. I hate tomatoes and spicy food so chili is not really my thing. Lol

climbing_trees

I might make this for my boyfriend. I hate tomatoes and spicy food so chili is not really my thing. Lol

It wasn't as tomatoey and spicy as I remember regular chili being. It was really deep and intense. Kind of smokey. Almost reminded me of a bbq sauce kind of flavor?
I added a ton of hot sauce to the top.

He'd probably like it! the quinoa seemed a good analog/replacement for ground beef. They're both kind of round shaped :P

mimismommy11

I was going to seek out a recipe for quinoa chili. Didn't have to go far. Thanks for sharing!

lesleed

Bump

laurie04427

Yay just printed it out. Thanks for sharing it!

Bluepopsicle_25

Bump, looks awesome!

marinegirl92

bump! looks delish thanks for posting

Chickaboo2014

Winter isn't over in the midwest yet... >___<
So here is a delicious recipe for some chili to keep you warm

My boss made this for a fundraiser and it was wildly loved by everyone.
I ate four bowls! haha
http://www.cookingclassy.com/2013/07/quinoa-chili/

Yield: About 6 servings
Ingredients

2 cups cooked quinoa
1 Tbsp extra virgin olive oil
1 large yellow onion, diced (1 3/4 cup)
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar
1/2 tsp ground coriander
1/2 tsp cayenne pepper, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/2 cup cilantro, chopped
Juice of 1 lime
Directions

Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).
Recipe Source: Cooking Classy

I calculated the nutrition for 6 servings:
433 calories
6g fat
891mg sodium
79g carbs
14g sugar
22g protein

That sounds freekin delish! I'm SO making this!

Chickaboo2014

I might make this for my boyfriend. I hate tomatoes and spicy food so chili is not really my thing. Lol

It wasn't as tomatoey and spicy as I remember regular chili being. It was really deep and intense. Kind of smokey. Almost reminded me of a bbq sauce kind of flavor?
I added a ton of hot sauce to the top.

He'd probably like it! the quinoa seemed a good analog/replacement for ground beef. They're both kind of round shaped :P

You can thank the large amounts of cumin and chili powder for that smokey flavor. Not everyoner is a fan of cumin (I AM), so reducing to the cumin to 1 tsp should cut that smokey flavor down a bit if it's too offensive.

Chickaboo2014

Winter isn't over in the midwest yet... >___<
So here is a delicious recipe for some chili to keep you warm

My boss made this for a fundraiser and it was wildly loved by everyone.
I ate four bowls! haha
http://www.cookingclassy.com/2013/07/quinoa-chili/

Yield: About 6 servings
Ingredients

2 cups cooked quinoa
1 Tbsp extra virgin olive oil
1 large yellow onion, diced (1 3/4 cup)
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar
1/2 tsp ground coriander
1/2 tsp cayenne pepper, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/2 cup cilantro, chopped
Juice of 1 lime
Directions

Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).
Recipe Source: Cooking Classy

I calculated the nutrition for 6 servings:
433 calories
6g fat
891mg sodium
79g carbs
14g sugar
22g protein

That sounds freekin delish! I'm SO making this!

So I made this today and used low sodium beans and low sodium chicken broth. It made 11 servings. Each serving a heaping cup, about 340 grams. That reduced the nutrition to the following:

208 calories
3 grams fat
895 mg sodium (what MFP calculated with the low sodium stuff)
40 grams carbs
7 grams sugar
9 grams protein
10 grams fiber

It is delicious! thank you so much, climbing_trees, for sharing this!!