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One-Pot Vegan Quinoa Chili (Gluten Free)

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One-Pot Vegan Quinoa Chili
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Savory
  • Cuisine: Vegan

This hearty vegan quinoa chili makes a smoky, flavorful, protein-rich and fiber-rich meal. Prepared in one single pot, it is perfect for feeding a crowd.

Ingredients

Scale

Chopped veggies:

  • 2 Tablespoons olive oil
  • 1 large onion (2 cups), diced
  • 1 large red pepper (1 1/2 cups), diced
  • 1 jalapeño, diced with seeds
  • 4 medium carrots (1 1/2 cups), diced
  • 15–16 oz mushrooms (3 cups), chopped
  • 4 celery stalks (1 cup), chopped
  • 4 cloves garlic, minced

Spices:

  • 4 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 2 teaspoons smoked paprika
  • Salt and pepper

Other ingredients:

  • 3 Tablespoons tomato paste
  • 2 15-oz (425 g) cans diced tomatoes
  • 1/2 teaspoon tabasco sauce
  • 1 3/4 cup (420 ml) water, plus more as needed
  • 1 cup (170g) quinoa
  • 2 15-oz (850g) can red kidney beans, slightly drained
  • 2 15-oz (850 g) can black beans, slightly drained
  • 1–2 Tablespoons light brown sugar (optional)

For serving (optional):

  • Fresh chopped cilantro, chopped
  • Avocado, sliced
  • Plain soya yogurt
  • Jalapeños, sliced

Instructions

  1. Heat olive oil over medium heat in a large pot. Add chopped veggies, and sauté, stirring, for about 2 minutes.
  2. Add all the spices, salt, pepper, tomato paste, and stir well, cooking for 2 minutes.
  3. Pour the tomatoes, water, and bring to boil. When boiling, add the quinoa and reduce heat to medium-low or low, so it’s at a gentle simmer. You want to see bubbles, but you don’t want it boiling. Cook for 15 minutes, or until quinoa is cooked, adding more water to the pot if needed.
  4. Add kidney beans and black beans, and stir well. Taste and adjust seasoning as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little light brown sugar to balance the heat and draw out the other flavors.
  5. Serve as is or with a side of rice, garnished with chopped cilantro, avocado and soya yogurt.

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