Hearty Quinoa Vegetable Chili
This Hearty Quinoa Vegetable Chili is a comforting, nutritious dish that’s perfect for weeknight dinners or meal prep. With a vibrant mix of vegetables and the protein-packed goodness of quinoa, each bite is a delightful blend of flavors and textures. The addition of spices like chili powder and cumin adds warmth, while the tomatoes provide a rich base. This chili is not only easy to make but also gluten-free, packed with fiber, and full of essential nutrients, making it a favorite among vegetarians and meat-lovers alike. Perfect for chilly evenings or as a healthy lunch option!
N/A
Servings
240
Calories
17
Ingredients
Ingredients
olive oil
1 tablespoon (none)
yellow onions
2 (diced)
celery
2 stalks (sliced)
carrots
2 (diced)
red bell pepper
1 (seeded and diced (or a mixture of red, yellow & green peppers))
garlic cloves
4 (minced)
chili powder
2 tablespoons (none)
cumin
1 teaspoon (none)
diced tomatoes
1 (28 ounce) can (including juice)
vegetable stock
2 cups (none)
white vinegar
2 tablespoons (none)
sugar
1 teaspoon (optional) (none)
sea salt
to taste (none)
fresh ground pepper
to taste (none)
quinoa
1 cup (rinsed well)
pinto beans
1 (14 ounce) can (rinsed and drained (or any type on hand))
corn
1 cup (none)
Instructions
1
In a large, deep saucepan, heat the olive oil over medium heat until shimmering.
2
Add the diced onions, sliced celery, diced carrots, and diced bell pepper. Sauté for about 7 minutes, stirring frequently, until the vegetables are softened.
3
Stir in the minced garlic, chili powder, and cumin, cooking for an additional minute to release the spices' aromas.
4
Pour in the canned tomatoes with their juice and the vegetable stock. Bring the mixture to a boil before adding the white vinegar and sugar (if desired). Season with sea salt and freshly ground pepper to taste.
5
Add the rinsed quinoa, pinto beans, and corn. Stir well and allow the mixture to return to a boil.
6
Once boiling, reduce the heat to low, cover the saucepan, and let the chili simmer for about 25 minutes, or until the quinoa is tender and has absorbed most of the liquid.
7
After cooking, taste and adjust seasoning as needed. If reheating, you can add a little more vegetable stock or water to achieve your desired consistency.
8
Serve hot, garnished with fresh herbs or avocado if desired.
Nutrition Information
5.7g
Fat
36.3g
Carbs
13.5g
Protein
5.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Quinoa Vegetable Chili?
It is a comforting, nutritious dish featuring a vibrant mix of vegetables and protein-packed quinoa, perfect for weeknight dinners or meal prep.
Is this recipe vegetarian-friendly?
Yes, this chili is completely vegetarian and a favorite among both vegetarians and meat-lovers.
Is Hearty Quinoa Vegetable Chili gluten-free?
Yes, this recipe is naturally gluten-free.
How many calories are in one serving?
There are 240 calories per serving.
How much protein does this chili provide?
Each serving contains 13.5g of protein.
What is the fiber content of this recipe?
This dish provides 5.5g of fiber per serving.
How many carbohydrates are in a serving?
There are 36.3g of carbohydrates per serving.
How much fat is in this chili?
There are 5.7g of fat per serving.
What type of quinoa is required?
The recipe calls for 1 cup of quinoa, rinsed well.
How many ingredients are used in total?
There are 17 ingredients in this recipe.
What kind of beans should I use?
The recipe suggests one 14-ounce can of pinto beans, though any type you have on hand will work.
How many garlic cloves are needed?
The recipe requires 4 minced garlic cloves.
What spices give the chili its flavor?
The chili is flavored with 2 tablespoons of chili powder and 1 teaspoon of cumin.
How long do you sauté the initial vegetables?
The onions, celery, carrots, and bell pepper should be sautéed for about 7 minutes.
What is the simmering time for the chili?
Once all ingredients are added, the chili should simmer for about 25 minutes.
Should the diced tomatoes be drained?
No, include the juice from the 28-ounce can of diced tomatoes.
Is sugar a mandatory ingredient?
No, adding 1 teaspoon of sugar is optional.
What kind of vinegar is used?
The recipe calls for 2 tablespoons of white vinegar.
Can I use different colored bell peppers?
Yes, you can use red, yellow, or green bell peppers.
How much vegetable stock is required?
You will need 2 cups of vegetable stock.
Is this recipe suitable for meal prep?
Yes, it is an excellent dish for meal prep as it holds up well.
How should I reheat the chili?
When reheating, you can add a little more vegetable stock or water to achieve your desired consistency.
What are recommended garnishes for this chili?
The chili can be garnished with fresh herbs or avocado.
How many yellow onions are used?
The recipe uses 2 diced yellow onions.
How many carrots are included?
The recipe includes 2 diced carrots.
What type of oil should I use to sauté?
Use 1 tablespoon of olive oil.
How much corn is added?
The recipe calls for 1 cup of corn.
What indicates the quinoa is done?
The quinoa is done when it is tender and has absorbed most of the liquid.
Should the chili be cooked covered or uncovered?
The saucepan should be covered while the chili simmers on low heat.
How many celery stalks are needed?
The recipe requires 2 sliced stalks of celery.