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Vegan Quinoa Chili

I know. I live in Southern California by the beach where we don’t have seasons, blah blah blah. But I also know that at night by the water, no matter how hot the day was, there is a bite to the air. It’s not snow cold, it’s ocean cold. A different kind of cold. And when that weather comes around, I like to make hearty foods. Healthy, but hearty. Here is a great chili recipe for my vegans out there:

2 cups vegetable stock
1 cup quinoa, rinsed well
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 carrot, peeled, diced
1 red bell pepper (capsicum), seeded, diced
28 oz. diced tomatoes with juices
28 oz. kidney beans, NOT drained
1 tsp chili powder
½ tsp dried oregano
½ tsp ground cumin
salt & freshly ground pepper
1 cup corn kernels (drained if using canned)

Serve With (Optional):
cilantro (fresh coriander)
tortilla chips
vegan sour cream
vegan cheese

Bring vegetable stock to boil in a medium saucepan. Add quinoa, stir, cover, and simmer on lowest setting until ready, about 15 minutes. You’ll know it’s ready when little curls stick-out from the grains. Set aside.

In a large saucepan or stockpot, heat the olive oil over medium-high heat. Add the onions and garlic, and saute until tender, about 3 minutes. Add celery and carrot, and saute until tender, about 3 minutes.

Add bell pepper, tomatoes, kidney beans, chili powder, oregano and cumin, salt and pepper. Bring to boil, reduce heat and simmer, uncovered, for about 30 minutes, stirring occasionally. Stir-in quinoa and corn.

Serve topped with diced avocado, tofu sour cream, cilantro (fresh coriander), and/or shredded cucumber, and with a side of corn chips or cornbread/corn muffins.

Serves 6, Weight Watchers PPV: 8 per serving

From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.