You won't miss the meat in this satisfying vegan take on the classic soul warmer! When slow-simmered, the quinoa swells to absorb all the spicy flavours we crave in a bowl of chili. Customize with your favourite toppings.
- Prep time 10 minutes
- Total time 35 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, stirring frequently, until softened, about 5 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 1 minute.
Stir in tomato paste, cumin, chili powder and paprika; cook for 2 minutes. Add broth and tomatoes; bring to boil over high heat, stirring frequently.
Stir in quinoa; reduce heat to low, cover and simmer for 15 minutes. Add black beans, kidney beans, corn, cilantro, pepper and salt (if using); simmer, uncovered, until quinoa is fluffy, 8 to 10 minutes.
Ladle into serving bowls; garnish with toppings such as sliced avocado, slivered red onion, thinly sliced radish, pickled jalapeño peppers or coconut crema (optional).
Tip from The Test Kitchen: To make coconut crema, skim the solid cream from the top of canned coconut milk. Thin with enough lemon juice to make a drizzle.
Nutritional facts Per serving: about
- Fibre 16 g
- Sodium 1084 mg
- Sugars 13 g
- Protein 17 g
- Calories 334
- Total fat 5 g
- Potassium 1204 mg
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 62 g
%RDI
- Iron 53
- Folate 47
- Calcium 14
- Vitamin A 19
- Vitamin C 50
