Veggie Quinoa Chocolate Chili

 

Vegan Quinoa Chili

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Best Damn Vegan Chili

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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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22 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.