Recipe: Red Quinoa Chili

by Kelsi Windmiller

This week I would like to share with you my chili recipe for the red color theme. This recipe makes a whole pot of simmering red chili, so be prepared to share. I like to use quinoa in this recipe because it adds an amazing texture and color. Quinoa is also a great source of protein so it almost acts as a meat replacer. Chili powder and cumin are a must in a good chili recipe. The cinnamon and clove enhance the flavor even more. The ingredient list may seem a bit intimidating but once all of the vegetables are chopped up and everything is ready to go into the pot it all comes together very easily. I recommend serving with chopped avocado or sour cream. Enjoy!

chili 2

Red Quinoa Chili (vegan + gluten free)

1 cup red quinoa

2 cups water

1 cup vegetable broth

1 tbsp oil

1 yellow onion

4 cloves garlic

1 jalapeno pepper, chopped

1 long hot pepper

1 medium sized carrot

1 red bell pepper

1 yellow squash

1 tablespoon chili powder

1 tablespoon cumin

1 tsp allspice

½ tsp cinnamon

1/8 tsp cloves

1 28 ounce can crushed tomatoes

1 can tomato paste

1/8 cup chipotle chili in adobo sauce

1 can black beans

1 can kidney beans

1 can black eyed peas

salt and pepper to taste

 

Start by preparing the quinoa and water in a small pot for about 20 minutes, set aside. While the quinoa is cooking, begin to chop all of your ingredients (garlic, onion peppers, carrot squash). Heat the oil in a large pot then add the garlic. Let the garlic sweat for a minute, then add the onion and a little salt. Let the onions cook until translucent, then add the carrots, peppers, and squash. Add some black pepper and another pinch of salt. Stir and let cook for about 10 minutes. Lower heat and add the crushed tomato, tomato paste, chopped chipotle, and vegetable broth. Then stir in all of the beans and spices. Let simmer for 10 minutes, add cooked quinoa. Cover and let cook on a low temperature for 15 minutes or until vegetables are tender and chili becomes thicker. Add salt and pepper to taste. Serve with your choice of chili topping.

chili 3

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Comments

  1. Thank you so much for posting this recipe! My family has just recently decided to start cooking meatless meals two days of the week, and I volunteered to go first after seeing this! I tried quinoa for the first time last week and I fell in love. I had a blast preparing this (and the Green Goddess Guacamole from an earlier post – also delicious) for my family; I even turned the whole meal into a Mexican-themed night! I don’t have such a great reputation for being a good cook because of past kitchen mishaps, but my whole family agreed tonight that I’ve FINALLY redeemed myself! Thanks again! :)

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