Quinoa Veggie Chili (Gluten Free, Vegan)

Posted by on Jul 4, 2014 in Main Dishes | 0 comments

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quinoa chili

Adapted from vegangela.com

2 cups water
1 cup quinoa, rinsed well
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 carrot, peeled, diced
1 red and yellow bell pepper (capsicum), seeded, diced
5 diced fresh tomatoes
2 cans (420g) kidney beans, NOT drained
1 tsp chili powder
½ tsp dried oregano
½ tsp ground cumin
salt & freshly ground pepper
1 cup drained canned corn

1. Bring water to boil in a medium saucepan. Add quinoa, stir, cover, and simmer on lowest setting until ready, about 15 minutes. Set aside.
2. 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 carrot, and saute until tender, about 3 minutes.
3. Add bell peppers, 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.
4. Stir-in quinoa and corn.

Let’s Talk Nutrition:

• Excellent source of manganese, tryptophan, and magnesium and folate
• Full of Protein
• Internal Cleanser and Detoxifier

• High in Vitamin C
• Good for the nervous system (high Vitamin B6)
• Contains Fiber
• Helps build strong bones


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