Description
This hearty and wholesome vegan quinoa chili is a nutritious, protein-packed meal perfect for meal prep. Made with quinoa, beans, fire-roasted tomatoes, and a blend of spices, it simmers into a flavorful chili that keeps well for up to a week.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium white or yellow onion, peeled and diced (1 ¾ cup)
- 4 cloves garlic, minced
Spices
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Main Ingredients
- 1 cup quinoa
- 32 ounce carton of vegetable broth
- 28 ounce can of fire-roasted diced tomatoes
- 2 15-ounce cans of kidney beans, rinsed and drained
- 1 cup corn kernels
- 1 lime, juiced
Instructions
- Heat the Oil and Sauté Onion: In a large soup pot, heat the olive oil over medium-high heat. Add the diced onion and sauté for about 4-5 minutes, until softened but not browned. If the onion starts to brown, reduce the heat and stir more frequently to prevent burning.
- Add Garlic: Stir in the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it brown.
- Add Spices: Add chili powder, smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, salt, and freshly ground black pepper to the pot. Sauté for 1 minute, stirring frequently to release the spices’ aromas.
- Add Beans, Tomatoes, and Quinoa: Add the rinsed kidney beans, fire-roasted diced tomatoes, and quinoa to the pot, mixing well with the spices and vegetables.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer partially covered for about 20 minutes.
- Check Quinoa Doneness: After 20 minutes, test the quinoa for doneness — it should be tender with a slight bite. If not done, continue simmering a few minutes more.
- Finish and Serve: Turn off the heat, stir in the corn kernels and lime juice, and serve the chili hot.
Notes
- This quinoa chili is vegan and gluten-free, ideal for a healthy diet.
- It stores well in the refrigerator for up to 7 days, making it perfect for meal prep.
- Adjust the spices to your preferred heat level.
- For added texture, consider topping with avocado slices or fresh cilantro when serving.
- Use low-sodium vegetable broth to control salt intake.
