Veggie Quinoa Chocolate Chili

 

Vegan Quinoa Chili

Video taken from the channel: Team Ninja


 

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Gluten Free + Vegetarian Quinoa Chili (Vegan, too!)

Video taken from the channel: Food Fooder


 

Best Damn Vegan Chili

Video taken from the channel: Brand New Vegan


 

The Best VEGAN CHILI with Quinoa & Pumpkin ‣‣ healthy slow cooker recipe

Video taken from the channel: Simply Quinoa


 

EASIEST VEGETARIAN CHILI RECIPE ‣‣ made in the slow cooker

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

Video taken from the channel: Maddie Lymburner


Vegetarian Chocolate Quinoa Chili. 2 teaspoons olive oil. 1 large onion, minced. 2 carrots, diced. 2 celery stalks, diced.

1 bell pepper, diced. 4. Vegetarian Chocolate Quinoa Chili.

Prep Time. 5 mins. Cook Time.

45 mins. Total Time. 50 mins.

This Quinoa Chili is 100% vegan + vegetarian and SO delicious. A small handful of dark chocolate gives it the most beautiful richness and depth. Go to the recipe. Katia 1 large onion,diced 2 carrots, peeled and diced 2 celery stalks, diced 2 jalapenos, seeded and finely diced (optional depending on your heat level desire) 2 large bell peppers, seeded and diced (whatever color you want) 1 cup uncooked organic quinoa 4 cloves garlic, minced 1 Tbsp dark chili. STOVE TOP INSTRUCTIONS: Heat olive oil in a heavy bottom pot over medium heat.

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. Add in diced tomatoes, crushed tomatoes, cooked quinoa, water, green chiles, chili powder, cumin, cocoa, paprika and hot sauce.

Season with salt and pepper to taste. Cover pot and simmer for 30 minutes. Add in all of the beans and corn.

Add 3 cups vegetable broth and bring mixture to a low boil on medium high heat, then lower heat to medium-low and simmer. Add quinoa, beans, corn and cinnamon stick; cover and cook for 30 minutes more and until the sweet potatoes are fork tender and the chili is thick. Once chili is done cooking, stir in additional cup of vegetable broth.

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 simmer 30 minutes. The beans and quinoa team up to make this chili a protein powerhouse! I love the texture the quinoa adds to the chili.

You can top the chili with green onions, cheese, sour cream/Greek yogurt, avocado slices, chips, crackers, or serve cornbread on the side. The chili is good, if not better, the second day. Fold corn and kidney beans into the sauce with the quinoa. Let everything continue to simmer for 5 minutes.

Adjust the flavor by adding lime juice, salt, pepper, chili powder, oregano, cumin, and maple syrup to taste. Serve immediatel. In a pan over medium heat, add a little oil, onions, carrots, peppers, and garlic.

Cook the vegetables for 3 to 5 minutes till fragrant. Add chili powder, cumin, coriander, paprika, and cinnamon. Continue to cook for 3 minutes.

List of related literature:

Ingredients: With Garden Vegetables: Tofu, (water, organic soybeans, magnesium chloride), stone ground whole wheat flour, gluten, fresh carrots, green peppers, celery, onions, crushed tomato, soy grits, garlic powder, seasonings, rice syrup solids.

“History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

this perfect vegan dish was created by fellow nutritionist and cookbook author Jae steele and featured in her great book Get It Ripe. she writes, “this meal-in-a-bowl is quick to put together and tastes great at room temperature for lunch or dinner out of the house.

“Meals that Heal Inflammation” by Julie Daniluk, RHN
from Meals that Heal Inflammation
by Julie Daniluk, RHN
Hay House, 2012

Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

One of the best known meatless dishes served at this time is called “Arhats Fast or Buddhist Saints ten varieties”; it contains ten ingredients, including “Gluten of flour or skin of bean curd [yuba], cut into 1-inch cubes.

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

To make this recipe vegan and/or gluten-free, you must use vegan and/or gluten-free veggie protein crumbles.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Recipe: Vegetarian Chili Vegetarian chili is usually a fusion of vegetables, legumes and spices, often in a tomatobased stew.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Of course, you can make this a meat chili by omitting the quinoa and water and adding 1 pound of browned ground beef.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

For example, in the Quinoa-Stuffed Peppers recipe I include in this book, the quinoa takes on the Southwestern flavors of the peppers, tomatoes, cumin, and chili powder.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life
by Travis Stork, M.D.
Bird Street Books, 2016

Using corn as a base, potato granules, sorghum grits, defatted soya grits, green peas, quinoa seeds, dried vegetable flours and kelp flour can be added in various percentages to make products with unique flavors and/or textures.

“Snack Foods Processing” by Edmund W. Lusas, Lloyd W. Rooney
from Snack Foods Processing
by Edmund W. Lusas, Lloyd W. Rooney
CRC Press, 2001

Add the bamboo 267) or purchased, or vegetable broth

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
from The Hakka Cookbook: Chinese Soul Food from around the World
by Linda Lau Anusasananan
University of California Press, 2012

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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70 comments

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  • Maddie I bet this would be great as a filling in soft shell tortilla/burrito, lay them in a pan, cover with a tomatoe type sauce or vegan cheese sauce and bake.? What do you think? I’m definitley going to try your recipe!

  • Made this for supper, thinking I would have leftovers for the week. I served it over baked potatoes and my carnivore boys ate it up. Nobody noticed there was no meat. Thanks, Chuck! This one was a hit in my house!

  • 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).

  • 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!

  • Do you guys have an instagram page? I’m loving all your recipes so far. I like that most of the ingredients required are things which I would already have at home and wouldn’t need to leave the house to rush out and get them.

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

  • Low fat and low sodium diet are absolutely detrimental to your health. You need to learn to include good fats in your diet and truth about sodium. Regular salt is bad for our health. However salt found naturally in foods and nutritional sources is good for us. I am going to make this recipe. Thank you. I am also going to include fat in my recipe and salt.

  • Thank you so much for this…saw it months ago but going to finally try it today. I was tempted to use some Beyond Meat ground but decided to buy some bulgar and try it true to your recipe first. A few questions…1. any particular brand of chili powder? 2. you mention using vegetable broth instead of oil do you never use ol in your pan fry/saute recipes? Do you have a video on this? I have been using algae oil in a spray bottle for most of my pan cooking but will try veg broth…so much less calories! 3.Are you using medium or medium high heat throughout the cooking? for the simmer I assume you reduce heat, right? 4. If I were to try mixing in a scotch bonnet hot sauce, should I halve the chili powder amount or reduce it? Not going to try that this batch though…Thanks!, and sorry if I’m repeating previous questions. I’ve been lacto-vegetarian now for 23 years. I’ve always eaten a lot of veggie meats.

  • This chili was VERY GOOD!! Thanks for sharing kind Sir. I enjoyed the the vid too, it’s straight to the point and super chill as well.✌

  • 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

  • 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:)

  • This is so delicious! I split the recipe into two parts and used TVP instead of quinoa for the other half, and it was sooo good!����

  • To be honest that amount of Chili Powder makes me nervous. Is it extremely spicy? I don’t want to end up with a meal I can’t eat.

  • 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.

  • Ooops spilling powders is the most annoying mistake I make when cooking, followed by spilling liquids and then burning.
    This chili looks good I have tried quinoa, might try tofu crumbles first in mine.

  • Thank you this was delicious! Threw in some vegan chorizo tofu crumbles: https://itdoesnttastelikechicken.com/vegan-chorizo-tofu-crumbles/ Yummyyyyy

  • Chili is one of the foods that I honestly miss since becoming vegetarian so this recipe is a godsend. Thanks for the amazing food as always, Alyssa!

  • I just had this for dinner, wow was it good. I followed the recipe to the letter then added a few extra ingredients, 1Tbsp of Turmeric, 1Tbsp Cinnamon and a 10oz bottle of Tiger Sauce giving it a sweet and slightly spicy flavor. Since I like my chili thick 3 C veg. broth was perfect for me.

  • I really liked this video! I’d love to see more videos like thisthey are just so easy and doable for evryone! It’s so easier to eat vegan and healthy when the recipes are simple, with ingriedients everyone has in their pantry. Also, can you please film an arm workout video?

  • I’ve just made this for the second time, this time using Textured Vegetable Protein for the “meaty” texture. It’s so delicious! Here’s the most impressive thing it’s one of the only (non-baking/pastry) recipes I’ve ever followed that is perfectly seasoned as written. That’s AMAZING. I’m a confident cook, and I like things well seasoned, so I always add and fiddle until the flavor is where I want it… but, this, I didn’t have to at all. Well done, Chuck!

  • Mmmmmmmm.. i really love pumpkin. Pumpkin is my favourite fruit. That taste so delicious and very spicy pumpkin. Great dish. See u next time.

  • This looks so good! I might make this on Christmas Eve! I bet vegan sour cream would be really yummy to top this off too. I’ve made a cashew based one that was delicious on chili.

  • Quick question. The video says add the quinoa with all other ingredients. The recipe on your website says to add quinoa after cooking. Which is best? Thanks!

  • You mentioned tamales in one of your videos. Would love to see your vegan version. I’m Mexican and my mother made the traditional ones with lard and pork but looking for a healthier recipe.

  • This is so awesome. I’ve made this chili and it’s delicious. Plus, the southern accent chef cooking vegan recipes is just classic.

  • When I slow cook my bean chili recipe, it only takes 2 hours, max (on high setting). 4 hours seems like a lot for this. I would think 2 hours would work for this too….thoughts?

  • Hey Maddie and Kyle! I just made this for my parents, brother and I and I liked it so much! I’ve been watching your videos for quite a while and I just wanted to say that you guys seem to be very nice and a lot of fun. Hope you’re having a good time!

  • I want to try this! Your website recipe says to put the quinoa in at the end but it looks like you put it in in the beginning in the video.

  • I love my slow cooker for chili, and I have a good recipe already, but I’m definitely gonna try this, it looks awesome and even better than the one I have been doing! (Hope I get the amounts right in terms of the quinoa and the veg broth….)

  • Looks good,, but your website link (in description) has very different cooking instructions,,, it says to NOT add the Quinoa until the last 30 minutes (??) Will the Quinoa go soggy if you add it from the beginning?….”Add all ingredients to a slow cooker, minus the quinoa, and turn on high. After 2 3 hours, turn the crock pot down to low and keep covered for another 4 6 hours. (Alternately, you could just leave the slow cooker on low for 8 hours).
    Before you’re ready to serve, remove the lid and turn back to high for another 30 minutes. Stir in the quinoa, taste and adjust seasonings, and serve.”

  • This recipe is fantastic, but you truly only need 1/8 cup chili powder, not 1/4 cup as that’s way too much. I’m from New Orleans, and we love spice, but everything in balance. Highly recommended!

  • Which veggies do you think i could add to this chili if I wanted it to have more veggies still? Trying to think what would go well with it (when I cook for my kids I add as many veggies as possible because they tend to not eat so many raw veggies or salades as I do)

  • 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 made this tonight. Followed the recipe to the letter. I’m a beef in my chilli guy and for this being a a vegan hippie dish, this is a 8/10 for sure (I was very surprised).. Plenty of texture, plenty of heft, plenty of flavor. You really won’t even notice the bulgar in it, just a bit more texture but does nothing to the flavor. I did’t use the jalepeno’s but just a small squeeze of sriracha on my bowl cause my kid doens’t like spicy. It was VERY good. My thoughts. First, you won’t need the corn flour. It will be thick enough when you add the refried beans. I actually had to add about 3/4 cup more broth to thin it down a bit. Second, use ALL of the chilli powder. No joke. I don’t know if it’s the refried beans or what but this really needs that extra and doesn’t heat it up. Third, top with some fresh chopped onion and a dollop of sour cream. I make a very good from scratch chilli and this one is actually contest worthy. Also note if you don’t have the corn flour, you can take a handful of corn tortilla chips and spend a few minutes with a mortar and pestle and get the same effect. Just grind till it’s a fine powerder. I used the ground tortilla chips as a topping with the onions and it was spot on. Great recipe, easy to make, and very tasty. Yeah food!! P.S. You could add a small can of green chillis to this, or even a half can of corn. Use your imagination. It will take all of what you want to give it. As a matter of fact, because you can add to it without taking anything away from the recipe, i’m chaning my rating to a 9/10. Your tummy will be happy.

  • 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! ����❤️

  • This turned out amazing, though I modified it with oil, butter, cilantro, and more salt. And I added a can of El Pato instead of tomato sauce.

  • 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.

  • Thank you so much! I’ve recently transitioned over to the Vegan �� life and Homemade Chili is one of my favorite dishes! I’ll definitely be trying your recipe ����

  • Made this tonight, it was delicious and my whole family loved it! I couldn’t find bulgar so I subbed kamut wheat and it turned out awesome!! Thank you

  • I see our video of chilli is very similar yet a totally different recipe. Thanks for sharing this video I’m glad I stumbled upon it and it is one we’re going to have to try! Is this your own recipe I’d love to know how you came up with it.

  • We didnt have bulger or masa but we did use a can of Great Value Organic lentils. It gives you that missing texture/bite you get from ground meat. Fantastic recipe though, it was a hit in my house.

  • I got bit by a few ticks hunting for mushrooms and now I’m allergic to red meat, like deathly allergic. Thanks for this. It’s on the stove.

  • Hi there! You mentioned the list of spices are in the comments. I couldn’t find it. Can you please relist them or let me know how to find them? Sorry, new to this:)

  • Tried this 2 nights ago…REALLY excellent! I added smoked paprika and it helped even more…it came out nice and thick, probably due to the refried beans! So glad I tried it…I didn’t use the bulgur but might try that next time! THANK YOU!

  • Thank you for the awesome recipe!
    I didn’t have any caned diced tomatoes so I used fresh ones out of the garden and sauteed them with my onions, peppers, and garlic.
    I used a whole can of refried beans.
    And I didn’t have any of the fancy thicker you used, so I used the good old corn starch trick.
    I also used garbanzo beans instead of kidney beans. ��

    It was fabulous! Had it with vegan cornbread muffins.

    Thank you! ��

  • This has nothing to do with the recipe, but I don’t think I’ve ever seen wear anything but a crop-top �� not a mean comment at all just something I’ve noticed. But I guess so would too if I had your body hahah

  • My cooker is broken. And so it my fridge freezer, I’ve been eating like shit for a couple of months and feel horrendous. Always used to make things like this just realised how much I missed it. I’m making a mushroom veg and ale pie for me for Christmas day at my mum’s tho and I can’t wait

  • Just made this today AMAZING!! Can’t Thank You enough for helping us all stay healthy with old favorites transformed. I think I might eat it again tomorrow with Lentil spaghetti or Rice noodles, definitely a one meal day. Whew it’s so filling and delicious that it checks off a few of those “craving” boxes.

  • Just put on the crockpot for this chili recipe. I make your vegan minestrone recipe and that’s delicious so I imagine this is no less in terms of flavor. I didn’t have smoked paprika so I used chipotle sauce instead. I’m on a chipotle kick these days and that’s what I had on hand.

  • I tried this two days ago, for dinner…here I am now having it for lunch, and I still have some for this evening too!!! Soo sooo yummylicious!! It’s sooo filling, full of nutriients, and Oh God the taste!!!!♥….thank you so much!!

  • I love dump it and run slow cooker recipes like this. I hate slow cooker recipes that still involve browning or cooking things in a pan first than transferring it.

  • Lots of love from India..

    Mexican cooking and Indian cooking is very similar.. we have an identical dish in India that has existed way before chilli beans..

    It’s called “Rajma Curry” (Bean Curry)

    we use the same spices in that dishChilli Powder, Cinnamon, Cumin and we also add more spices on top of that such as Coriander Powder, Fenugreek Power, Clinatro, Yoghurt.. and more..

  • Love this recipe!! I was just asking my mom if she can make me a quinoa with black beans as a chili! Thats crazy haha cant wait to try this��

  • 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!!

  • Which kind of chili powder do you use in the video? The one I have from supermarket just says chili powder but its more red than the one in the video, doing this recipe I put half than you said and its impossible to eat because its too hot

  • In the video you added the quinoa with everything, but in the recipe it says add it the last 30 minutes… Which way should I add it??? Thx!

  • been vegan 6 weeks and god damn you ain’t lying!! this is the best god damn chilli i have ever had my whole god damn life!!! yeeeeehaaaaaaa!!! thanks from the UK!!

  • Thanks so much for this. I made a version of this today and used brown rice instead of the quinoa. My kids loved it! I even stuff a sweet potatoe with the chili. I’ve been vegetarian for two years and my goal was to become vegan. Thanks to channels like this there is no shortage recipes and information for me and my kids to eat the best we can. Thanks

  • Thank you for a delicious looking and healthy meal, until you added the agave nectar…
    Agave nectar has 55% more fructose than HFCS…Fructose goes straight to your liver where it is stored as fat….Heard of fatty liver???
    Exchange for pure STEVIA for sweetness…Keep up the good work…

  • The peel of garlic is actually healthy and can easily be incorporated in stews, etc. so you might want to keep it in chili. Also onion skins are healthy and they might also work. Might be worth a try to add nutritional value to the chili.

  • Please present a proper list of the ingredients. A simple bullet-point list in the comments should be fine. I’ve never heard of “bulgur” or “masa harina” (can’t find them on Amazon and certainly regular stores would not have them). Can’t wait to try it!

  • I believe you and it looks delicious but you lost count at 4 or 5? Lol ���� you got a new subscriber at, “we don’t use oil”. Only healthy vegan cooking, or whole food plant based cooking. Thank you ����

  • absolutely fantastic chili! I didn’t put as much chili powder, but added some sriracha to it at the end and wow! thank you for this recipe!

  • YUMMY! So good that my husband woke up and ate leftovers for breakfast! Easy to make, quick and delicious. If meat eaters are in your family, separate out their part and add ground turkey to theirs.

  • I live being vegan because there’s so many opportunities of trying different foods that you try and Unix the taste and texture of actual meat. I have a YouTube channel that follows around reviews of vegan foods and my life

  • I took inspiration from your garlic peeling. I didn’t like using my hand to smash, ouch, so I repurposed my meat tenderizer mallet thing, and gave it a good whack. Worked beautifully. Thank you so much for teaching your technique.

  • This is my boyfriends favorite and he is not vegan! I bypass the masa and bulger. Instead of jalapeños I added green chili’s (it’s what I had). Best chili ever!

  • 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

  • I didn’t use a slow cooker BUT I made this today to meld overnight for my friendsgiving tomorrow:) My kitchen smells AMAZING thank you!!

  • Yummy! Yum! Yum! Looking for new recipes for my Vegan board and for my tummy! Thank you! Fully watched. Shared. Stay Safe. Stay Connected.