You have no idea how many times I have begun to post this recipe, but failed miserably. Why? Because it’s that delicious! The first couple of times, I never got the pretty “after” shot you see above. It was just too good looking and calling my name to devour it–so I did. When I finally got a good, presentable picture and begun to write up this blog post, I kept looking through my pictures and sorting the ingredients all out until my stomach literally begun growling… It is really a miracle that this recipe is finally making it to the world, but I knew I had to share it! I am on a mission to spread this scrumptious meal to the world–er, my readers anyway. Here is the infamous, Vegan Quinoa Chili…
♦ 1 cup quinoa (cooked according to instructions)
♦ 1 tbsp olive oil
♦ 3 cloves garlic
♦ 1 diced onion
♦ 28 oz. canned tomatoes
♦ 1 can tomato sauce
♦ 1 green jalapeño
♦ 1 ½ tbsp chili powder
♦ 2 tsp cumin
♦ 1 ½ tsp paprika
♦ ½ tsp cayenne pepper
♦ black pepper (to taste)
♦ 1 can kidney beans
♦ 1 can black beans
♦ fresh cilantro (garnish)
♦ squeeze of lime (garnish)
♦ diced avocado (garnish)
Begin by cooking the quinoa according to the brand’s instructions. In another pan, heat olive oil on medium heat. Then, add in the diced garlic and onion.
Once the quinoa has cooked and “fluffed up,” add it to the pot with the browning onions.
Add in the canned tomatoes, sauce, jalapeño (finely chopped), chili powder, cumin, paprika, cayenne pepper and pepper.
Stir well continuously and cook for about 30 minutes, or until thickened.
After thickening up, add in the cans of drained beans.
Waft in that wonderful aroma as your chili cools for about 15-25 minutes more. Serve with cilantro, lime and avocado if desired.
E N J O Y
(Seriously, please enjoy this beautiful dish.) This is one of my favorite types of chili now. Bonus! It lasted me a whole week for dinners and I even put half the batch in the freezer for later!
Try this out for yourself and tell me what you think below!