Quinoa Chili

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This recipe for quinoa chili uses tempeh, but if you like meat, substitute in a lean protein like turkey. Beef and pork are also good options. Use a heartier beef stock, too.

This vegetarian recipe can also easily accommodate meat eaters with a few ingredient swaps.

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quinoa chili recipe

Quinoa Chili

This recipe for quinoa chili uses tempeh, but if you like meat, substitute in a lean protein like turkey. Beef and pork are also good options. Use a heartier beef stock, too.
This vegetarian recipe can also easily accommodate meat eaters with a few ingredient swaps.
Course: Soup
Keyword: chili, gluten-free, quinoa, vegan, vegetarian
Servings: 8
Author: Live Naturally Magazine

Ingredients

  • 1/4 cup coconut oil
  • 1 yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup frozen yellow corn
  • 2 cups quinoa
  • 1 cup tempeh, crumbled
  • 1/3 cup mild hatch chili, chopped into 1/4-inch pieces
  • 1 tablespoon chili powder
  • 2 teaspoon cumin powder
  • 2 teaspoons cocoa powder
  • 2 teaspoons cinnamon
  • 2 teaspoons paprika
  • 1 15-ounce can diced tomatoes
  • 1 pint vegetable stock
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1 cup salsa (your favorite)
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar

Instructions

  • Rinse quinoa until water runs clear. Set aside.
  • Heat oil in 6-quart pan over medium heat. Add onion, cook until slightly translucent. Add carrots, garlic, corn, quinoa, tempeh, hatch chili and spices. Cook until very aromatic, about 2 minutes.
  • Add remaining ingredients, mix well and allow to slow simmer for 30 minutes, until quinoa is cooked. Adjust for liquid and seasonings.
  • Garnish as needed (finely chopped red onion, diced cilantro, sliced avocado, shredded cheese).
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