Vegetarian Quinoa White-colored Chili

 

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ONE POT MEXICAN QUINOA CHILI RECIPE | Easy, Cheap, & Vegan | Vlogmas Day 20

Video taken from the channel: Maddie Lymburner


Ingredients 1/2 cup quinoa, rinsed 1 cup water 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 jalapeño pepper, seeds and ribs removed, minced 2 teaspoons ground cumin 2 teaspoons chili powder 2 15 ounce cans white kidney beans, cannellini beans, rinsed and drained 1 15 ounce. more broth if you prefer a looser chili. Vegetarian Quinoa White Chili. 1/2 cup quinoa, rinsed 1 cup water 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 jalapeño pepper, seeds and ribs removed, minced 2 teaspoons ground cumin 2 teaspoons chili powder 2 15 ounce cans white kidney beans (cannellini beans), rinsed and drained.

Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute. Stir in the onion and jalapeno. Cook until translucent, 5-7 minutes. Add in the garlic and cook, stirring constantly, for 30 seconds. Add in both beans, diced tomatoes, tomato sauce, quinoa, and corn.

Pour in the vegetable. Vegetarian Quinoa Chili This flavor-packed vegetarian Quinoa Chili is made in one pot using healthy pantry ingredients like canned beans and dry quinoa. Perfect with a slice of cornbread on cozy fall evenings!

Prep Time 10 mins. 3 ribs celery, cut into 1/2-in. pieces (about 1 cup) 2 15.5-oz. cans cannellini beans, drained and rinsed. 1 tablespoon ground cumin. 1 teaspoon kosher salt.

4 cups low-sodium vegetable broth. 1. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini.

Cook until vegetables are tender, about 10 minutes. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on.

How to make Vegetarian Quinoa Chili Heat olive oil in a large pot. Add in onion and saute until tender, 3-4 minutes. Add in garlic and cook for an additional minute. Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to.

Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15 minutes. Stir in warm milk and let simmer for another 2 minutes.

Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in quinoa, diced tomatoes, tomato sauc.

List of related literature:

Reduce heat to medium-low, cover, and simmer until quinoa is tender but still soupy, 16 to 18 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
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This meaty, vegetarian quinoa chili is nearly indistinguishable from its beef-laden counterparts and plenty substantial in the protein department.

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Add black beans and continue cooking until heated through and quinoa is tender, about 10 minutes.

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Reduce heat to medium-low, cover, and continue to simmer until quinoa is tender, 16 to 18 minutes.

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Cover, reduce heat, and simmer 15 minutes or until quinoa is

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Reduce heat to low, cover, and simmer 15 minutes, or until quinoa is cooked.

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Add the quinoa, reduce the heat to low, and simmer until the quinoa is fluffy but still slightly crunchy, 15 to 20 minutes.

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Once quinoa is cooked, stir in bell pepper, onion, and garlic mixture.

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Reduce heat to medium-low, cover, and continue to simmer until quinoa is tender, 18 to 20 minutes.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
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4 Stir corn and black beans into quinoa and continue to simmer until heated through, about 5 minutes.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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15 comments

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  • Hope you guys enjoy this recipe! We ate this entire pot yesterday it was SO good!
    ⭐️ GRAB MY COOKBOOK! 100+ RECIPES: https://goo.gl/yYNtBL ⭐️
    FULL RECIPE HERE: https://goo.gl/MKV2Th

  • All the soups look really good. I have had quinoa in a veggie cold salad store bought but have never bought and cooked myself. What brands of quinoa would you recommend for me to purchase and cook for your recipes?

  • I made this at a chili cook off at work and won 1st place. vegan chili won, couldn’t believe it. Look out meat lovers here we come!!

  • I like the recipe, but i wish i wasnt distracted by looking at your belly button ring. It seems like your belly button shouldnt have spotlight over your cooking.

  • Hi Maddie,
    I tried your recipe today and it turned out to be amazing. Super easy, quick and simple. I never knew my quinoa could take so much better ��

  • I am not vegan but your videos definitely have inspired me to incorporate vegan meals in my diet. I would say that half of the meals I eat are now vegan!:) slow process but getting there! Can’t wait to try these soups, they look amazing xx

  • Made the one with salsa and cumin today. Used Mango Peach Salsa from Costco It was awesome! I also had some caramelized onion and peppers I threw in with the roasted corn from Trader Joe’s. Thanks for the idea! Can totally see this in my rotation!

  • Wonderful movie! Sitting here at Y&S FOOD! we adore to notice these types of contents. We create Travel & Food video too, throughout the world, and also we are always looking for inspirations and also good ideas. Thank You.

  • This recipe is seriously DELICIOUS! My husband and kids loved it…and we’re talking a 2 year old and a 4 year old so that says something. Super excited to try some more of your recipes! And you look amazing! Thank you!

  • Wow…looks so good! I like prepping 1 pot meals for breakfast since I don’t like oatmeal except for in baked goods. (what kind of a vegan am I?.lol).

  • i recommend this recipe to everyone thats watching its really good and easy to make + cheap and very delicious if u havent tried it try it you wont be dissapointed 10/10 very good:)

  • I already made something similar to this and it was very tasty but this ones looks even better!!! especially with the jalapenos:) Thanks Maddie:)

  • This recipe reminds me of the Vegan Spicy Black Bean and Quinoa Chili from Souplantation, which I thought was so delicious that I decided that I would attempt to find an oil-free version of the recipe. Then, with no intention of finding it, Maddie uploads another amazing video for almost exactly what I was looking for! When I make this recipe, I will most likely tweak it a bit. Thank you Maddie for the great content and daily vlogs! ����❤️

  • Awesome video Maddie…I love me a little 1pot wonder. I make your Dahl all the time but was wondering if you could do a little vid on more curries (indian preferably) if you can. Keep up the awesome work xx
    PS I love your ebook.

  • Great video. I’m glad I subscribed! I’ll be doing this tomorrow after work:) I know the point of the dish is Mexican, but I think I’ll sneak in some edamames hehe