Vegan Quinoa Chili Recipe with Kidney & Black Bean
altered from www.savvyvegetarian.com
1 cup uncooked quinoa
3 cups water, bean cooking liquid or broth
1 1/2 cup cooked kidney beans (1 can, drained and rinsed)
1 1/2 cup cooked black beans (1 can, drained and
rinsed)
1 cup unsalted tomato sauce OR: 1/4 cup unsalted
tomato paste + 3/4 cup water
1 Tbsp olive oil
1/4 cup diced onion
1 celery stalk, diced
1 Tbsp (2 - 3 cloves) minced garlic
2 Tbsp minced jalapeño pepper
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 tsp cumin powder
2 tsp gr coriander
1 tsp paprika
1 tsp dried basil leaf
1/2 tsp dried thyme leaf
1/2 tsp dried marjoram leaf
1/2 tsp chipotle pepper powder
1 bay leaf
1 Tbsp light molasses
1 Tbsp Braggs Liquid Aminos, or soy sauce
1/4 cup chopped cilantro
Fresh ground black pepper to taste
More Heat: Add more chile powder
Heat the oil on medium-high in a dutch oven or large sauce pan. Add garlic
jalapeno, onion and celery until soft, about 5 minutes. Add the peppers and
fry 5 minutes. Add the spices and herbs, stir 2 minutes. Add the beans,
broth, molasses, tomato sauce, and quinoa. Bring to boil, cover, and simmer
20 minutes or until quinoa is cooked. Stir in Braggs or soy sauce, and
pepper. Serve garnished with cilantro. Optional: Add a dollop of dairy or
non-dairy sour cream to each bowl.
Serves: 6
Calories: 227
Carbs: 39g
Fiber: 8g
