Vegan Quinoa Chili Recipes

VEGAN QUINOA CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion, carrots, red bell pepper, and jalapeno pepper. Cook and stir until tender, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, black beans, chickpeas, quinoa, garlic salt, chili powder, and cumin. Reduce heat to low and cook until quinoa is tender and chili is heated through, 30 minutes to 1 hour.

VEGAN CHILI WITH CHICKPEAS, QUINOA, AND WHITE BEANS

Steps:

• Heat the oil in a Dutch oven or other large heavy bottomed pot over medium heat. Add the onion, bell pepper, garlic, and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
• Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.
• Remove the chili from the heat and adjust the seasonings and chipotle to taste. Add water to thin, if desired. Serve with your favorite toppings.

QUINOA VEGETARIAN CHILI

Steps:

• In a large, deep saucepan, heat oil over medium heat;.
• Add onion, celery, carrots, pepper & garlic. Cook, stirring until vegetables are softened, about 7 minutes;.
• Add chili powder and cumin and stir for 1 minute;.
• Add tomatoes with juices and stock. Bring to a boil and add sugar and vinegar; season with salt and pepper;.
• Add quinoa, beans and corn. Cook, stirring until mixture returns to a boil;.
• Reduce heat to low;.
• Cover and simmer until quinoa is tender - about 25 minutes.
• Note: when re-heating, you may wish to add extra stock or water.

VEGAN INSTANT POT QUINOA CHILI RECIPE BY TASTY

Steps:

• Set IP to Saute mode.
• Heat avocado oil.
• Add chopped garlic, vegetables, quinoa, chili beans and spices.
• Saute for about 5 minutes, stirring occasionally.
• Add vegetable stock and stir well.
• Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position.
• When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.