Vegetarian Quinoa Chili

If you are trusting this recipe to be one of the best vegetarian chili’s you have ever eaten – well, you are in luck.  Break out your soup pot and try this easy-to-make, delicious, healthy chili.  It will go perfectly with a warm fire and some football on the TV.

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This chili eats like a meal – no meat needed.  It is so satisfying and has just the right amount of kick and spice.  You can of course turn the spice up or down by leaving the seeds in or deseeding the jalapeño pepper.  Sometimes I like a little extra kick so leave all the seeds in….and sometimes I just leave a few seeds in.

This is a perfect “Meatless Monday” meal….I promise, you won’t miss the meat.

The secret to the chili being so yummy?  The sweet potatoes.  Seriously.  First, you would never guess that there is sweet potato in this so, even if you don’t like sweet potatoes you will love it.  The sweet potatoes just give the chili a very hearty texture and a really great taste.

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I really liked eating this chili with tortilla chips.  I like the “Late July – Jalopeno Lime” and the “Late July – Mile Mole”.  I mix the two.  They are really really really yummy with this chili.  Try them!  I just discovered them from a friend at work and I have been hooked on them ever since 🙂

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Vegetarian Quinoa Chili

If you are trusting this recipe to be one of the best vegetarian chili’s you have ever eaten – well, you are in luck.  Break out your soup pot and try this easy-to-make, delicious, healthy chili.  It will go perfectly with a warm fire and some football on the TV.

Ingredients:

2 baked sweet potatoes
2 carrots
1 yellow onion
2 Cubanelle peppers chopped
1 jalapeño, minced
1 green bell pepper chopped
1 Tablespoon of olive oil
3 Tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons soy sauce
1 can 14.5 oz. can of fire roasted tomatoes
3 cups vegetable broth
1 can black beans
1 can kidney beans
1 can white kidney beans
1 cup cooked quinoa
1 tablespoon lime juice
2-3 Tablespoons cilantro for garnish

Directions:

  1. Heat Olive oil over medium heat in soup pot. Sauté the onion, carrot, and bell peppers until thoroughly cooked, about 5 minutes.
  2. Add the garlic, spices, jalapeño, and soy sauce, and cook for an additional minute. Add the can of fire roasted tomatoes, the cooked sweet potatoes (without skin), broth, and beans and stir until everything is fully combined.
  3. Turn down the heat, cover, and let that simmer together for about 25 minutes.
    Stir in cooked quinoa and lime juice and you are ready to serve. Be creative with your toppings (sour cream, avocado, cilantro) Enjoy.