Vegan Quinoa Chili

Recipe Author Skanauk su Aušra

Vegan Quinoa Chili
There is probably no such person who does not like a good chili stew. Of course, there are many variations of this dish as well. You can make it according to your taste or beliefs.

Chili can also be vegan. This time I made it with Bolivian pigeons, peppers, carrots, celery, and red beans. A hearty and simple dish for those who don't want to eat meat.

Since I don't like very spicy food, this stew was not spicy. The chili sauce I used was also quite mild.

Ingredients

    • 1/2 onion, chopped
    • 2  cloves of garlic, minced
    • 1 red pepper, chopped
    • 1 carrot, chopped
    • 1 celery stalk, chopped
    • 1 (380/230 g) canned kidney beans
    • 1 (400 g) canned chopped tomatoes
    • 2 1/2-3 st. broth* (*Use homemade broth, broth powder or cube.)
    • 3/4 st. quinoa
    • 2 tbsp chili sauce
    • 1 1/2 tsp  cumin
    • 1 tsp oregano
    • 1 tsp chili powder
    • 1 tsp red pepper powder
    • pinch of salt, black pepper
    • oil for cooking

    Recipe Directions

  1. 1. In a large pot, heat the oil.
  2. 2. Add the onion, garlic. Cook, stirring frequently, about 3 min.
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  4. 3. Add the pepper, carrots, celery. Cook, stirring frequently, about 4 min.
  5. 4. Add the seasonings, except the salt and pepper. Combine with vegetables and cook for about 30 seconds.
  6. 5. Add the tomatoes, broth, quinoa, salt. Cover the pot and bring to the boil. Reduce the heat and simmer for about 15 minutes or until quinoa, vegetables are cooked.
  7. 6. Add the beans, chili sauce. Season with salt, black pepper. If needed, add more seasonings. Turn off the heat and let sit for about 5 minutes.
  8. 7. Note: Serve with cream or yogurt, coriander, chili flakes.
Vegan Quinoa Chili
Vegan Quinoa Chili
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