Best Ever Quinoa Chili
Aug. 15th, 2018 02:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaBest Ever Quinoa Chili
http://makingthymeforhealth.com/best-ever-quinoa-chili-vegan-and-gluten-free/
yield: 6 BOWLS prep time: 15 cook time: 20 total time:35
Ingredients
3/4 cup quinoa, soaked overnight and rinsed*
1 tablespoon extra virgin olive oil
1 small red onion, finely chopped
2 jalapeños, cored and finely chopped
2 bell peppers, cored and finely chopped
3 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon chipotle powder (or smoked paprika for less spice)
24-ounces diced tomatoes (or 2, 14-ounce cans)
8 ounces tomato sauce
2 cups vegetable broth
3 tablespoons apple cider vinegar
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 and 1/2 cups corn kernels, fresh or frozen and defrosted
avocado, fresh cilantro, lime juice, and/or dairy-free sour cream or yogurt for serving
Instructions
In a small pot, add the soaked and rinsed quinoa with 12 ounces water. Bring to a low boil and cook for 10 minutes. Remove from heat, cover with a lid and allow to steam for 10 more minutes. Fluff with a fork and set aside.
While the quinoa is cooking, warm the olive oil in a large pot over medium heat. Add the onion, peppers, and garlic then cook for 3 minutes. Add the spices and continue to cook for 2 more minutes.
Add the diced tomatoes, tomato sauce, and vegetable broth to the pot. Bring to a boil and cook for about 5 minutes. Add the beans, corn, cooked quinoa and apple cider vinegar and cook until heated through, about 5 minutes.
Serve warm with dairy-free sour cream/yogurt, cilantro, diced avocado or any other desired toppings. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or the freezer for up to 1 month.
Note:*To soak quinoa, add to a bowl and cover with water by a few inches. This step helps make the quinoa easier to digest.
http://makingthymeforhealth.com/best-ever-quinoa-chili-vegan-and-gluten-free/
yield: 6 BOWLS prep time: 15 cook time: 20 total time:35
Ingredients
3/4 cup quinoa, soaked overnight and rinsed*
1 tablespoon extra virgin olive oil
1 small red onion, finely chopped
2 jalapeños, cored and finely chopped
2 bell peppers, cored and finely chopped
3 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon chipotle powder (or smoked paprika for less spice)
24-ounces diced tomatoes (or 2, 14-ounce cans)
8 ounces tomato sauce
2 cups vegetable broth
3 tablespoons apple cider vinegar
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 and 1/2 cups corn kernels, fresh or frozen and defrosted
avocado, fresh cilantro, lime juice, and/or dairy-free sour cream or yogurt for serving
Instructions
In a small pot, add the soaked and rinsed quinoa with 12 ounces water. Bring to a low boil and cook for 10 minutes. Remove from heat, cover with a lid and allow to steam for 10 more minutes. Fluff with a fork and set aside.
While the quinoa is cooking, warm the olive oil in a large pot over medium heat. Add the onion, peppers, and garlic then cook for 3 minutes. Add the spices and continue to cook for 2 more minutes.
Add the diced tomatoes, tomato sauce, and vegetable broth to the pot. Bring to a boil and cook for about 5 minutes. Add the beans, corn, cooked quinoa and apple cider vinegar and cook until heated through, about 5 minutes.
Serve warm with dairy-free sour cream/yogurt, cilantro, diced avocado or any other desired toppings. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or the freezer for up to 1 month.
Note:*To soak quinoa, add to a bowl and cover with water by a few inches. This step helps make the quinoa easier to digest.
