If you read The GR Guide Fall Issue you might have seen this recipe for vegetarian chili with quinoa. This veggie chili is my favorite to make during the cooler months, and a must for Halloween night. It’s our family tradition to make spiced cider, chili and cornbread on Halloween night. The boys always make a chili with meat, and us girls enjoy this recipe for veggie chili.
How to Make Vegetarian Chili
This chili is pretty easy to make after all the slicing and dicing of the veggies. After that, it’s pretty much dumping cans of tomatoes and beans and lots of stirring. I love using my dutch oven from Le Cruset when I make this chili. Once all the the ingredients have been added I let the chili simmer for around 30 minutes or so. Then I transfer the chili to a Crock-Pot to stay warm if we’re bringing it to my family. Otherwise just keep the lid on your dutch oven to keep the chili warm before serving.
Vegetarian Chili
Equipment
- Crock-Pot
Ingredients
- 1/2 cup Uncooked Quinoa
- 2 tbsp Olive Oil
- 1 Onion
- 4 oz Diced Green Chilis
- 1 Green Pepper
- 1 Garlic Clove
- 2 tbsp Chili Powder
- 2 tsp Ground Cumin
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- 1/2 tsp Hot Pepper Flakes optional
- 28 oz Diced Fire Roasted Tomatoes
- 8 oz Tomato Sauce
- 3-4 cups Vegetable Broth
- 2 tbsp Red Wine Vinegar
- 1 can Black Beans
- 1 can Kidney Beans
- 2/4 cup Frozen Corn
Instructions
- In a dutch oven add the olive oil on medium heat. Once warm add the diced onion, diced bell pepper and minced garlic. Cook for around 3-4 minutes.
- Once the onion, green pepper and garlic have cooked, add the diced green chilies. Stir until combined.
- Add the spices (chili powder, cumin, oregano, smoked paprika, and hot pepper flakes) to the pot. Cook for 2 minutes.
- Pour the diced fire roasted tomatoes, tomato sauce, and vegetable broth to the pot. Bring the ingredients to a boil and cook for 3-5 minutes. Next add the black beans, kidney beans, corn, red wine vinegar and quinoa. Cook for another 20 minutes on low until quinoa is cooked.
- Once the quinoa has cooked, I transfer the chili to a crock-pot to keep warm and for easy transport. Serve the chili with shredded cheddar cheese, avocado slices, fresh cilantro on top and cornbread on the side.
When you serve this chili you can add a wide variety of toppings. I love cilantro, avocado or guacamole, and cheddar cheese. It’s also a must to serve this chili with cornbread. My sister is a huge fan of putting the cornbread on the bottom of the bowl and putting chili on top. I’m more of a cornbread on the side kind of person, but this is totally up to you.
If you liked this recipe for vegetarian chili, try this recipe for veggie and black bean enchiladas. These enchiladas are another favorite vegetarian dish that I love to make during the cooler months. Enjoy!
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