Veggie quinoa chili
This vegan chili is full of vegetables and gets an added kick of protein from the quinoa.
  • 2 tablespoons olive oil
  • 1 medium onion, chopped (about 2 cups)
  • 2 medium red bell peppers, chopped
  • 6 cloves garlic, chopped
  • 1 teaspoon salt
  • freshly ground black pepper
  • 2 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • 1 tablespoon cocoa powder
  • 1 teaspoon honey
  • ½ teaspoon chipotle chili power or cayenne (optional)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can fire-roasted tomatoes
  • 1 cup water
  • 1 medium sweet potato, cut into ¼ pieces
  • 2 ears of corn, kernels removed (about 2 cups)
  • 2 cups of cooked quinoa
  • for serving:
  • chopped fresh cilantro
  • sour cream
  • grated pepper jack cheese
  • jalapeƱos
  1. Heat oil in a large pot over medium heat. Add onions, bell peppers, garlic, salt and pepper and cook until onions are soft and translucent, about 10 minutes. Add chili powder, cumin, cocoa powder, honey and chipotle powder if using. Cook for 2 - 3 minutes until the spices are toasted and fragrant. Add the tomatoes, beans, sweet potato and corn and water to the pot. Bring the chili to a boil, reduce the heat to a simmer and cook for about 15 minutes. Add the quinoa to the chili and cook for another 10 -15 minutes or until the flavors blend and the chili has thickened. Taste and add more salt or pepper if needed. Serve with the cilantro, sour cream, cheese and jalapeƱos.
Recipe by Scaling Back at