Description
A warm and filling quinoa bean chili that is perfect for any occasion.
Ingredients
Scale
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1/3 cup dry quinoa
- 1 cup water
- 1 (or 2) 15-ounce can black beans, drained
- 1 15-ounce can kidney beans, drained
- 2 28-ounce cans diced fire roasted tomatoes
- 4 tablespoons salted butter (or vegan butter)
- 1 15-ounce can corn (or 1 1/2 cups frozen corn), drained
- 1 tablespoon yellow mustard
- 1 tablespoon vegan Worcestershire sauce (or omit)
- 1/2 cup ketchup
- 2 tablespoons chili powder
- 2 tablespoons dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
Instructions
- Dice the onion. Mince the garlic.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
- Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika.
- Serve immediately with toppings of your choice.
- Store leftovers refrigerated for up to 3 days, or frozen for 3 months. Leftovers become very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops.
Notes
- This chili can be customized with additional vegetables or spices to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg