Quinoa Vegetable Chili Recipe
This hearty and satisfying vegetarian chili is packed with wholesome ingredients like tender red potatoes, protein-rich black beans, and flavorful spices. The addition of quinoa adds a delightful texture and wholesome goodness to this comforting dish. Served with creamy avocado and a dollop of Greek yogurt, this chili is a perfect meal for any day of the week.
— Constant Cookbook
Ingredients
- 2 tablespoons olive oil
- 2 celery stalks, diced
- 4 cloves of garlic, minced
- 1 medium onion, diced
- 2 cans of Italian style stewed tomatoes
- 4-5 medium organic red potatoes, chopped into 1 inch squares (skin left on)
- 2 cans of black beans, rinsed and drained
- 1 can of corn, drained
- 1/2 cup quinoa
- 3 teaspoons cumin
- 2 teaspoons chili powder
- 1/2 teaspoon mexican oregano (optional)
- avocado and/or toum for serving
Instructions
- Saute the celery, garlic, and onion together in the oil, on medium heat, for about 5 minutes or until the onion is translucent.
- Add cans of tomato and the chopped potatoes*. Stir to combine.
- Add 4 cups of water and the drained black beans and corn.
- Sprinkle the 1/2 cup of quinoa on top of the chili and stir to combine.
- Whisk in spices.
- Bring to a boil, then simmer on medium low, partially covered for about 20-30 minutes.
- Serve with fresh avocado and swirl in Greek yogurt into each bowl.
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