Quinoa Vegetarian Chili
Are you ready to spice up your meatless Monday routine? Look no further than this delectable quinoa vegetarian chili recipe! Packed with protein, vitamins, and tons of flavor, this wonder is sure to satisfy even the most devoted carnivores. Plus, it’s a cinch to whip up and can be customized to your taste preferences.
What sets this vegetarian chili apart is the addition of nutty quinoa. Not only does it bulk up the dish, but it also adds a delightful texture that will keep you coming back for more. While traditional chilis rely on meat for their richness, this quinoa version proves that plant-based ingredients can hold their own in terms of taste and heartiness. So go ahead and grab a bowlful – you won’t even miss the beef!
But let’s not forget about the toppings! While sour cream and cheese may be traditional options for chili connoisseurs, why not take things up a notch? Consider adding some fresh avocado slices or a dollop of tangy Greek yogurt for an extra punch of creaminess. And if you’re feeling adventurous, sprinkle on some crushed tortilla chips for added crunch. Remember: when it comes to garnishing your quinoa vegetarian chili masterpiece, there are no limits!
Quinoa Vegetarian Chili Ingredients:
Seasonings:
- Salt & Pepper to taste
- 1 1/2 Tsp of Smoked Paprika
- 1/2 Tsp of Garlic Powder
- 1 1/2 Tsp of Chili Powder
- 2 Bay Leaves
Sauce & Beans:
- Frank’s Red Hot to taste
- 1 can of Black Beans
- 1 can of Red Kidney Beans
- 2 Cans of Diced Tomatoes
- 1/4 Cup of Soy Sauce
Veggies:
- 1 Bag of Frozen Corn
- 1 Bell Pepper
- 4 Cloves of Garlic
- 2 Sticks of Celery
- 2 Large Carrots
- 1 Cup of Quinoa
Preparation of Quinoa Vegetarian Chili:
- Cook Quinoa per package instructions
- Chop all Veggies
- Saute onions in avocado oil until translucent
- Add in additional veggies and saute for 5-7 minutes
- Transfer Quinoa and all veggies to crock pot
- Cook on low for 3-4 hours
Tips and Tricks
Quinoa vegetarian chili, the ultimate comfort food for veggie lovers, is a dish that brings together the best of both worlds. But let’s face it: creating a flavorful and hearty chili without any meat can be quite a challenge. Fear not, for I bring you some fantastic tips to take your quinoa vegetarian chili game to the next level.
First things first, the secret ingredient that will elevate your chili from good to mind-blowingly delicious is smoked paprika. This delightful spice adds a depth of flavor and smokiness that mimics the richness of meat without actually using any. Go ahead and sprinkle it generously over your simmering pot – just beware, you may find yourself eating spoonfuls straight from the pan!
Another invaluable tip is to make use of different types of beans in your chili mixture. Black beans are fantastic for their creamy texture, while kidney beans add a slightly firmer bite. Don’t be afraid to experiment with other legumes like chickpeas or pinto beans as well – they can bring unexpected bursts of flavor and varying textures that will keep every spoonful interesting.
So there you have it – armed with these tantalizing tips, go forth and conquer the kingdom of quinoa vegetarian chilis! With smoked paprika as your secret weapon and an array of bean varieties at your disposal, there’s no doubt that you’ll create a masterpiece that even meat-lovers would willingly devour.
Quinoa Vegetarian Chili
Equipment
- 1 Pot for Quinoa
- 1 Skillet to saute veggies in
- 1 Crock Pot
Ingredients
- Salt & Pepper to taste
- 1.5 tsp Smoked Paprika
- .5 tsp Garlic Powder
- 2 each Bay Leaves
- 2 tsp Chili Powder
- Franks Red Hot to taste
- 1 can Black Beans
- 1 can Red Kidney Beans
- 2 can Diced Tomatoes
- 1/4 cup Soy Sauce
- 1 bag Frozen Corn
- 1 each Bell Pepper
- 4 Cloves Garlic
- 2 each Celery Stalks
- 2 each Large Carrots
- 1 cup Quinoa
Instructions
- Cook Quinoa per package instructions.
- Saute onions until translusent.
- Add chopped veggies to onions and saute for 5-7 minutes.
- Combine all ingredients in slow cooker and cook for 3-4 hours.
