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Chili with Quinoa
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Hearty vegan chili with quinoa, beans, and tomatoes - a crowd-pleaser!
Ingredients:
  • 1 large onion, chopped
  • 2 large cloves garlic, minced
  • 2 (28 ounce) cans tomatoes, undrained
  • 1 (28 ounce) can tomato sauce (such as Dei Fratelli®)
  • 1 (15 ounce) can chili beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 3 tablespoons chili powder (such as Mexene®)
  • 1.75 teaspoons ground cumin
  • 1.5 teaspoons salt, or to taste
  • 1 teaspoon white sugar
  • 4 cups water, divided
  • 1 cup quinoa
Instructions:
  • In a stockpot set over medium-high heat, cook onion and garlic until softened, which should take about 5 to 10 minutes. Stir in canned tomatoes, tomato sauce, chili beans, kidney beans, chili powder, cumin, salt, and sugar. Pour in 2 cups of water and let the mixture simmer until flavors meld together, approximately 1 hour.
  • In a saucepan, simmer quinoa with 2 cups of water until tender and fully absorbed, about 15-20 minutes. Add cooked quinoa to chili.

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