This recipe is super easy to make and so delicious. It actually won 2nd place in a chili contest where the judges never even heard of quinoa before! They also had no idea what plant based or vegan meant and didn't even realize this chili didn't have meat in it. This recipe is perfect for vegans, people living a plant based life-style, or meat eaters looking to add more veggies in their lives. You absolutely can customize this recipe to fit your needs. If you eat meat you can always sub the quinoa with 1 pound of grass fed ground beef, ground deer, or ground turkey. You could even do 1/2 pound of meat and 1/2 cup of quinoa. You can do whatever your precious heart desires.
As the fall season rolls around (as I am posting this it is only July, but I wanted a head start on some fall recipes and healthy comfort food for you guys!) I will be showing you different variations of this recipe. You can add in diced sweet potato and other seasonal veggies to make it even better. I wanted to start with the base recipe and we can build from there throughout the season. I absolutely love recipes that can be customized for picky eaters, allergies, or just to keep from being bored.
BASIC QUINOA CHILI
INGREDIENTS:
I use organic ingredients as
1 cup of quinoa (I like tri-color personally or the red. However, plain white will do if that is all you have.) Read the green text above for meat based options.
1 sweet yellow onion diced
1 Bell Pepper diced I like to use red, yellow, or orange for a pop of color
3 Cloves of Garlic minced- I use the whole head of garlic personally
2 Poblano peppers diced - These give it a little smoky flavor. These peppers are not spicy.
15oz Can Black Beans
15oz Can Corn
15oz Can Red Kidney Beans
15oz Can diced tomatoes
32oz Carton Veggie Broth
2TBS Chili Powder
1 TBS Smoked Paprika (SMOKED not plain)
2 tsp Onion Powder
2 tsp Sea Salt (You may have to add a little more- taste to see after the recipe cooks some)
Toppings: I always make dairy free sour cream
I also love using fresh avocado and cilantro, and you can add your favorite tortilla chips too. Whatever your favorite toppings for chili will be perfect. Sometimes I throw a little fresh salsa on top if I have any already made.
DIRECTIONS:
Heat a medium size pot over medium heat. Add all of the diced veggies and the quinoa. Stir and cook for about 6 minutes. Make sure to stir occasionally to ensure the garlic doesn't burn.
Next add in the seasonings and stir again to coat all of the veggies and quinoa. This allows the the quinoa to get a little toasted flavor and for the seasonings to really come out before adding the liquids. Just make sure to not burn anything.
Now, add in the veggie broth, the beans, the corn, and the roasted tomatoes. I don't drain anything off. I add everything with the liquid that comes in the can. I haven't had any issues doing so.
Stir well, add the lid to the pot, and simmer for about 30 minutes. Stir occasionally to ensure nothing is burning or sticking to the bottom.
The chili will be ready when the quinoa has blossomed and the chili has thickened up a little bit.
Taste to see if you need more salt. I usually end up adding another teaspoon of sea salt to mine.
It's ready to serve. Add your chili to serving bowls and the put the toppings of your choice and have yourself a fantastic meal.
If you try this recipe please come back and let me know how it went! There's so many ways to switch this recipe up throughout the fall season! Come back and follow Her untamed Roots on social media to see different variations throughout the season.
Komentarze