January: Vegetarian Quinoa Chili

So, no. I didn’t plan ahead. I’ve found myself on January 5th making something that has several vegetables in it so that I can decide which one will be January’s vegetable after the fact. I’ll let you know what I decide.

quinoa-chili2But this vegetarian chili (from Two Peas and Their Pod) was damn good. And seriously surprisingly filling. The only thing I should point out is that my grocery store was out of red peppers (alleged snow apocalypse scared people into stocking up on veg), so I replaced it with corn. I also used a jalapeno, but a little less chili powder. Not a big spice person, but this had a good kick.

Maybe I’ll need to get better at this, but though the above is what theirs looked like. Below is what mine looked like. Throw some cheese and sour cream on top, and it’s goooooold.

Processed with VSCOcam with f2 preset

My plan is to decide on one of the vegetables involved as the January vegetable. Probably zucchini? I’m not going to lie to you guys, I don’t have my shit together. It makes enough for several days, though, so I won’t need to decide for a few days. Recommend!

Vegetarian Quinoa Chili

Yield: Serves 10-12

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This hearty chili is made with beans, vegetables, and quinoa. Meat lovers and vegetarians will love this chili!


1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2-3 tablespoons chili powder, depending on your taste (we used 3)
1 tablespoon ground cumin
Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.


1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

3. 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 low for about 30 minutes. Serve warm.

Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.


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