Quinoa Veggie Chili

Quinoa Veggie Chili

I think there’s something special about Sunday traditions, every home seems to have one. Our tradition during the football season is making veggie chili for the game! It’s not expensive, easy to make and best of all, there’s always leftovers to bring to work during the week!

Quinoa Veggie Chili

Each Sunday we make a different type of chili, it’s a fun way to get creative on a budget. Warning, you might want a tissue near you while working with the onion and jalapeño, I know I shed a tear or two when I made this dish. As a vegetarian, I get moments where I’m craving something really hearty and adding quinoa to the chili makes the difference.

Quinoa Veggie Chili

Now if you like your chili thicker, follow the directions below. If you prefer your chili to have more liquid, use two (8 oz) cans of tomato sauce.  Also, feel free to add two jalapeños if you prefer your chili to really have a kick.

Quinoa Veggie Chili

Quinoa Veggie Chili

Ingredients

  • 6 garlic cloves, minced
  • 1 medium yellow onion
  • 1 jalapeño
  • 1 box of Lightlife Smart Ground original crumbles
  • 8 oz sliced mushrooms
  • 2 Tbsp chili powder
  • 1/2 tsp ground coriander
  • Salt and pepper, to taste
  • 1 (8 oz can) tomato sauce
  • 1 (16 oz can) pinto beans
  • 1 (16 oz can) black beans
  • 2 (14.5 oz can) diced tomatoes-zesty chili style
  • 1/2 cup cooked quinoa

Instructions

  1. Add garlic, jalapeño and half of the onion in a food processor until minced. chop the leftover onion.
  2. Heat roughly a tablespoon of olive oil in a large pot over medium heat. Once hot, saute garlic, onion, jalapeño, and mushrooms until translucent. Add meatless crumbles to the pot and break up to tiny pieces. Add seasonings. Cook for 4-6 minutes.
  3. Add tomato sauce, diced tomatoes, cooked quinoa. Reduce heat, cover pot and allow to simmer for 10 minutes.
  4. Stir in beans. Top with garnishes and serve hot.
Recipe Management Powered by Zip Recipes Plugin
http://www.pintsandpickles.com/quinoa-veggie-chili/

I top my chili off with a dollop of greek yogurt and shredded cilantro. You could also use sour cream, raw onion, jalapeño and shredded cheese!

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