Warm and Toasty Vegetarian Quinoa Chili

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October 6, 2014

Vegetarian chili can be just as delicious as its classic meaty counterpart.  This recipe for quinoa chili is rich, flavorful, and nourishing.  The chili is studded with black beans, pinto beans, and sweet potato to ensure that the dish is plenty hearty.  The quinoa adds texture and protein to the dish.  This is one fall comfort food you won't have to feel guilty about.

Vegetarian Quinoa Chili

Chili:
1 cup dry quinoa, rinsed well
1 Tbsp olive oil
3 garlic cloves, finely minced
1 large yellow onions, chopped into a small dice
1 small sweet potato, chopped into a small dice
1 (28 oz) can crushed tomatoes
1 (15 oz) can no salt added tomato puree
1 1/2 Tbsp chili powder
2 teaspoon cumin
1 teaspoon sugar
1 teaspoon ketchup
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon cayenne pepper
1 cup low sodium vegetable stock
1/4 teaspoon salt and freshly ground black pepper, to taste
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can no salt added whole kernel corn
1 lime, juiced  

Toppings:
1 avocado, diced
corn tortilla chips
sour cream
cotija cheese (or other shredded cheese)
freshly chopped cilantro

Prepare quinoa according to package directions.

Meanwhile, in a large pot or dutch oven heat olive oil over medium-high heat. Add onion and cook for 5 to 7 minutes or until translucent and softened, stirring frequently. Add garlic and saute mixture for another 30 seconds until fragrant. Add the sweet potato and cook for another 3 to 5 minutes, monitoring the temperature so that onions and garlic do not burn.  Next, add in crushed tomatoes, tomato sauce, chili powder, cumin, sugar, ketchup, Worcestershire sauce, cayenne pepper, stock, and cooked quinoa and stir well to combine. Season with salt and pepper. Reduce heat to low and simmer 30 minutes. Make sure sweet potato is tender before adding the additional chili ingredients.  Add in black beans and pinto beans, corn, and lime juice; simmer an additional 5 minutes.  Taste the chili again and adjust seasonings as desired.  

Top with your favorite chili garnishes including tortilla chips, sour cream, avocado, cheese, and chopped cilantro.

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