Vegetarian Quinoa Chili Recipe

Nothing says winter comfort more than a delicious and spicy bowl of chili.

We have a vegetarian chili recipe for you that’s packed with plant protein to keep you healthy, full and warm on the inside!

Ingredients:

• 2 Tbsp extra virgin olive oil
• 1 large onion, diced (to make approximately 1 ½ cup)
• 3-4 cloves garlic, minced
• 2 (411g) cans diced organic (low sodium) tomatoes
• 1 (411g) can of stewed organic tomatoes (crush with hand blender) 
• 1 (284 ml) can of low sodium organic tomato soup 
• 1 1/2 - 2 cups of vegetarian soup stock (low sodium)
• 1 ½ cups of chopped fresh organic mushrooms
• Diced green /red chili peppers to taste (the amount depends on your “heat” tolerance)
• 1 large red pepper & 1 large green pepper chopped into small pieces
• 4 celery stalks chopped in small pieces
• 2 (425g) cans kidney beans, drained and rinsed (one dark red, one light red)
• 1 (425g) can black beans, drained and rinsed
• 1 (425g) can chickpeas, drained and rinsed
• 2 cups quinoa, cooked
• 2 Tbsp chili powder
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 2 tsp cocoa powder
• 1 tsp ground black pepper 
• 1 tsp cayenne pepper
• 1 dried bay leaf
• Freshly ground salt, to taste
• 1/2 cup cilantro, chopped (optional)
• 5 stalks of chopped green onion
• Juice of 1 lime

Directions:

• Heat olive oil in a large pot over medium-high heat. Add onion and sauté for about 4 minutes.
• Add in garlic with sautéed onions. Stir for 1 minute. 
• Add mushrooms and sauté for another 2 minutes until softened.
• Add diced tomatoes, tomato sauce, and vegetarian soup stock (add water later if desired, depending on consistency of mixture).
• Chop green/red chilies and add to pot in small amounts (to taste).
• Add remaining spices: chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper, black pepper and smoked paprika.
• Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow mixture to simmer for 30 minutes on medium heat.
• Add in all beans, chickpeas, red/green peppers, cooked quinoa, cilantro (optional), green onions and lime juice.
• Season with salt and pepper to taste.
• Cook mixture on low heat for another 20-30 minutes, stirring intermittently until heated through. 

You can serve as soon as the chili is heated through. This delicious chili works well as a meal or add a few tortilla chips and you can serve as a dip. We also suggest letting the chili cool for about 45 minutes before placing into separate containers and freezing for later - it makes a quick and healthy dinner or lunch meal. 

Enjoy!