I am a huge fan of soups, especially in Montana’s winter climate. I also limit my meat intake due to other dietary restrictions so when I got the craving for chili I knew I had to try to make it meatless but still taste just as yummy!
The catch is, I do all the cooking in the house (and I LOVE it) so whatever I make for dinner, my fiancé has to like it too. He is a huge meat eater so a lot of the times I will cook vegetarian entrees without him even knowing until afterwards. This recipe was one of those times and he LOVES it! We both liked it so much we made it twice in the last month!
Not many people know effective ways to get protein in when you don’t eat meat but this recipe has that funny looking word in it that no one knows how to really pronounce…yep, you guessed it, quinoa, which is like a vegetarian superfood. With lots of protein too!
So before I drool all over my keyboard explaining to you this awesome meal, let’s get cookin’!
Make sure to leave a comment below or visit my Instagram page (@iamdevonjade) and tell me what you think!
Vegetarian Quinoa Chili
*makes up to 4 medium servings*
1/2 cup of dried quinoa, rinsed and drained
1 cup of water
1 can of black beans
1 can of kidney beans
1 can crushed tomatoes (I use 1/2 of a large can)
1 yellow onion, chopped
3 cloves of garlic, minced
vegetable broth for desired thickness
1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon dried oregano
1/2 teaspoon paprika
salt and pepper to tase
Begin by adding the quinoa and water to a sauce pan. Cover the quinoa and bring it to a boil. Once it begins to boil, lower the heat to a simmer and allow the quinoa to cook. (When it is finished cooking there will be no more water and it will look spongy)
Next, while the quinoa is cooking, in another pan, add in the avocado oil, chopped onion, and minced garlic. Cook until the onion is transparent.
While you are waiting for the quinoa and onion to cook, in a large crockpot add in the black beans, kidney beans, crushed tomato, chili seasoning, cumin, paprika, oregano, and salt and pepper. Mix.
Once the quinoa and onions are finished, add them into the crockpot and stir. Making sure everything is throughly mixed.
Add vegetable broth for desired thickness.
Set the crockpot to the lowest setting and remain on until ready to serve.
Top your chili with your favorite toppings; I use avocado, sour cream, and some dairy free cheese! I’ll sometimes even add a corn bread muffin too!