Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love! The image(s) on this page are from my version.
Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy!
Vegetarian Quinoa Chili
This vegetarian quinoa chili from Chef Savvy is both healthy and hearty. Loaded with different types of beans, spices and quinoa, it’s the perfect meatless dinner on a cold Monday.
To make, you’ll sauté onion and garlic in a pot before adding most of the remaining ingredients and simmering for 30 minutes. You’ll stir in the beans and corn at the end and serve once cooked through. Make it ahead and reheat throughout the week for a ready to go dinner.
What you’ll need:
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1 tbsp EVOO
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1 large onion
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4 cloves garlic
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2 x 14.5oz cans diced tomatoes
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2 cups crushed tomatoes
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1 cup cooked quinoa
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1 cup water
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17oz can diced green chilies
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2 tbsp chili powder
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2 tsp ground cumin
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1 tsp unsweetened cocoa powder
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2 tsp paprika
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hot sauce, to taste
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salt and pepper, to taste
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15oz can red kidney beans
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15oz can light red kidney beans
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15oz canned black beans
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1 cup frozen corn
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optional: shredded cheese, sour cream, green onion avocado for serving
Note: skip the sour cream and cheese topping to keep it allergen-free.
Makes 6 servings
Ready in 45 minutes
Want to make it? Click the link for the full recipe ? Vegetarian Quinoa Chili Recipe from Chef Savvy
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