Hearty vegan quinoa chili full of healthy vegetables. It’s so flavorful and comforting that you won’t miss the meat. It’s also gluten-free.
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
Yield:6 to 8 portions 1x
1 cup quinoa
2 cups water
2 Tbsp olive oil
3/4 medium onion, thinly sliced
1 medium carrot, grated
1 yellow bell pepper, diced
1 red bell pepper, diced
2 medium zucchini, peeled and diced
1 can ( 796 ml / 28 oz) diced tomatoes
2 cups vegetable stock
1 can ( 540 ml/ 19 oz) black beans, rinsed
1 can ( 540 ml/ 19 oz) red beans, rinsed
2 Tbsp chili powder
1/2 Tbsp garlic powder
1/2 Tbsp paprika
1 tsp coconut sugar or regular sugar
salt and black pepper to taste
1 small square (1 X 1 inch) dark chocolate
Rinse the quinoa and soak it in cold water for 30 minutes to 4 hours. Drain and rinse well one more time. This will help to get rid of any left-over saponin residue (a natural insect repellent) that gives quinoa a bitter taste.
Place the quinoa and 2 cups of water into a small saucepan. Bring to a boil. Reduce heat and cover. Simmer for 10 minutes or until quinoa is fluffy and has absorbed all of the liquid.
Heat the olive oil in a large pot. Add the onion and cook, stirring occasionally, until the onion is translucent, for about 3 to 4 minutes. Add the carrots and bell pepper. Mix well and cook, stirring occasionally, until the vegetables start to caramelize, for about 4 minutes. Add the zucchini and stir well.
Add the vegetable stock, diced tomatoes, black and red beans, and quinoa. Stir to combine and add the spices: chili powder, garlic powder, paprika, coconut sugar, and salt and pepper. Stir again to combine. Bring the chili to a boil. Reduce heat. Cover and cook for about 25 minutes.
Add the dark chocolate. Once the chocolate is melted, stir the chili well to combine.
Serve with your favorite chili toppings such as green onions, fresh parsley, avocado etc.
Nutrition information is a rough estimate for 1 of 6 servings.